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French Onion Soup Pasta Recipe

Heavenly French Onion Soup Pasta Recipe

This French Onion Soup Pasta combines classic flavors with pasta for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soups
Cuisine: French
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Cavatappi Macaroni This pasta shape holds onto the creamy sauce beautifully.
  • 1 teaspoon Salt Essential for seasoning the water.
For the Sauce
  • 2 tablespoons Olive Oil Used for sautéing onions.
  • 2 large Onions Slice them thin for sweet, caramelized goodness.
  • 4 cups Beef Broth Use vegetable broth for vegetarian.
  • 1 cup Heavy Cream Can be swapped for coconut milk.
  • 1 tablespoon Flour A thickening agent for the béchamel sauce.
  • 1 cup Parmesan Cheese Nutritional yeast can be a vegan substitute.
  • 1 teaspoon Sugar Optional, helps caramelize onions quicker.
  • 1 pinch Nutmeg Enhances the richness of the sauce.
For Flavor
  • 1 teaspoon Garlic Powder Infuses a warm flavor.
  • 1 teaspoon Oregano Adds herbal notes.
  • 1 teaspoon Smoked Paprika Powder Enhances the flavors.
  • 2 tablespoons Fresh Parsley For garnish.
  • to taste Pepper Add for a subtle kick.
For the Crunchy Topping
  • 1 Baguette Bread Made into breadcrumbs.
  • 2 tablespoons Olive Oil For drizzling over breadcrumbs.

Equipment

  • large skillet
  • Pot
  • oven-safe dish

Method
 

Step-by-Step Instructions
  1. Begin by thinly slicing your onions and heating olive oil in a large skillet over medium heat. Add onions, cooking for 30-40 minutes until golden and aromatic.
  2. In the same skillet, lower the heat and add butter, melting it before whisking in flour. Cook for 1 minute to create a roux, then gradually whisk in heavy cream, heating until thickened.
  3. Stir in about two-thirds of the caramelized onions into the béchamel sauce. Season with salt, pepper, parsley, and Parmesan until melted.
  4. Bring a pot of salted water to a boil and cook cavatappi until just under al dente. Drain and reserve some of the cooking water.
  5. Fold the cooked pasta into the béchamel, loosening with reserved pasta water if too thick. Transfer to an oven-safe dish, top with remaining onions and breadcrumbs.
  6. Preheat oven to 350°F (175°C) and bake for 10-15 minutes until golden. Serve hot.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for 3-4 days. For longer, freeze for up to 2 months. Reheat in the oven at 350°F (175°C).

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