Creamy French Onion Soup Pasta That Will Warm Your Soul

Enjoy this Creamy French Onion Soup Pasta, a delightful blend of comforting flavors and textures.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: PASTA

Cuisine: French, Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Cavatappi Macaroni can substitute with penne or fusilli
1 tbsp Salt essential for seasoning the pasta

For the Caramelized Onions

2 medium Onions caramelize until golden brown
2 tbsp Olive Oil can be swapped with butter
1 tbsp Sugar optional, adjust to taste

For the Béchamel Sauce

1 cup Heavy Cream coconut milk can be used for dairy-free
2 tbsp Flour needed for thickening
1 cup Beef Broth vegetable broth for vegetarian
1/4 tsp Nutmeg use sparingly
1 tsp Garlic Powder fresh garlic can be used

For the Topping

1 loaf Baguette for homemade breadcrumbs
1/2 cup Parmesan Cheese nutritional yeast for vegan option
2 tbsp Fresh Parsley can substitute with other herbs
1 tsp Smoked Paprika Powder adjust according to taste

Equipment

Skillet
Pot
Baking Dish

Method

Preparation Steps

Caramelize Onions: Start by thinly slicing the onions and sautéing them in olive oil over medium heat for 30-40 minutes until golden brown.
Make Béchamel Sauce: Melt butter in the same skillet, whisk in flour, gradually add heavy cream, stir until thick, then mix in caramelized onions.
Prepare Pasta: Cook the cavatappi macaroni until just shy of al dente; combine with the béchamel sauce in a baking dish.
Assemble & Bake: Layer remaining onions over pasta, sprinkle with breadcrumbs, and bake at 350°F for 10-15 minutes.
Serve: Enjoy hot, garnished with extra parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 53gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for 2 months. Reheat gently to maintain creaminess.

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