Description
Indulge in our French Onion Soup Pasta Recipe, a delightful fusion of creamy pasta and rich, caramelized onions. This comforting dish features a luscious bécchicken chicken hamel sauce, topped with crispy breadcrumbs for an irresistible crunch. Perfect for cozy dinners or gatherings, it elevates the classic flavors of French onion soup into a hearty pasta bake that will leave everyone wanting more. Simple to prepare and beautifully presented, this dish is sure to impress at any occasion.
Ingredients
Scale
- 300 g Cavatappi Macaroni
- 5 Onions (thinly sliced)
- 3 cups Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1/2 cup Beef Broth
- 1 tbsp Flour + 3 tbsp Water (for bécchicken chicken hamel)
- Fresh Parsley (chopped)
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
- 1 tbsp Sugar
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- 1/2 tsp Nutmeg
- 1/2 Baguette
Instructions
- Slice the onions thinly and caramelize in a large skillet with olive oil over medium heat for 30–40 minutes.
- Add beef broth to deglaze the pan and simmer until onions are beautifully caramelized.
- Prepare the bécchicken chicken hamel sauce by whisking flour into melted butter, then gradually adding heavy cream until thickened.
- Stir in two-thirds of the caramelized onions and season with salt, pepper, parsley, and Parmesan cheese.
- Cook cavatappi macaroni until just shy of al dente; combine with the sauce in a baking dish.
- Top with remaining onions and breadcrumbs; bake at 350°F (175°C) for 10–15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg