French Onion Soup Pasta Recipe

This French onion soup pasta is the ultimate comfort dish—rich, creamy, and topped with crispy homemade breadcrumbs. Easy to make and bursting with flavor, it’s a must-try for any pasta lover!

Perfect for holidays and impressing guests! Whether for a cozy dinner party or a holiday feast, this Caramelized Onion Pasta will be a crowd-pleaser every time. 

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Ingredients

• Cavatappi Macaroni 
• Baguette 
• Olive Oil 
• Beef Broth
• Oregano 
• Onion
• Pasta of choice 
• Heavy Cream
• Parmesan Cheese
• Flour 
• Sugar 
• Fresh Parsley 

See recipe card for quantities.

Instructions

Toast & blend the breadcrumbs!

Caramelize all the onions, be patient!

Make the béchamel pasta sauce.

Add breadcrumbs on top, bake & enjoy!

For the Breadcrumbs:

1. Slice a baguette into thin pieces and place them in a large bowl.
2. Drizzle with olive oil and toss with the seasonings listed in your recipe until evenly coated.
3. Lay the seasoned bread slices on a baking sheet in a single layer and bake at 300°F (149°C) for 7–10 minutes, or until lightly toasted.
4. Transfer the toasted slices to a food processor and pulse for 30–60 seconds on high until fine crumbs form.

For the Pasta:

1. Thinly slice the onions into long strips.
2. Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally. Allow them to caramelize slowly without burning. You can add 1 teaspoon of sugar to speed up caramelization, but this is optional.
3. Once caramelized, set the onions aside and prepare the béchamel sauce.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for a minute before gradually adding heavy cream. Let the sauce thicken.
5. Stir in ⅔ of the caramelized onions and simmer. Season the sauce with salt, pepper, chopped parsley, and 1 cup of Parmesan cheese.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, as it will finish cooking in the oven.
7. Combine the cooked pasta with the béchamel sauce, stirring until well mixed.
8. Transfer the pasta mixture to a baking dish, then top with the remaining ⅓ of caramelized onions and the homemade breadcrumbs.
9. Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp.
10. Serve immediately and enjoy!

Substitutions for French Onion Soup Pasta

• Cavatappi Macaroni: Substitute with fusilli, penne, rotini, farfalle, or any short pasta shape you prefer.
• Baguette: Substitute with sourdough bread, ciabatta, panko breadcrumbs, or any crusty bread like Italian loaf.
• Olive Oil: Substitute with svocado oil, canola oil, grapeseed oil, or melted butter.
• Heavy Cream: Substitute with half-and-half, whole milk (for a lighter version), coconut milk (for a dairy-free option), or a combination of milk and butter.
• Parmesan Cheese: Substitute with Pecorino Romano, Grana Padano, Asiago, or nutritional yeast (for a vegan alternative). 
• Flour: Substitute with cornstarch, arrowroot powder, or gluten-free all-purpose flour if you need a gluten-free thickener.
• Fresh Parsley: Substitute with fresh cilantro, basil, thyme, or chives. Dried parsley can work too, though it will be less vibrant.

Equipment

• Large Skillet/Pan
• Food Processor or Blender
• Cutting Board
• Knife 
• Measuring Cups and Spoons
• Whisk
• Large Bowl
• Air Fryer (optional)

How to Store & Reheat

Refrigerating: Place the pasta in an airtight container and refrigerate for up to 3-4 days.

Freezing: For longer storage, freeze the pasta in a freezer-safe container for up to 2 months. Make sure to cool the dish completely before freezing.

Reheating:

Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and bake for 10-15 minutes until warmed through. You can remove the foil in the last 5 minutes to restore the crispy top.

Stovetop: Heat in a skillet over medium-low heat, adding a splash of cream or water to keep the sauce creamy. Stir occasionally until heated through.

FAQs

Related

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Pairing

These are my favorite desserts to serve with this recipe!

French Onion Soup Pasta Recipe

5 from 1 vote

Indulge in this caramelized onion pasta, where sweet, golden onions meld with a creamy béchamel sauce and a crispy breadcrumb topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 4 people

Course: dinner, lunch, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

BREADCRUMBS

• ½ Baguette
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 teaspoon Oregano

PASTA INGREDIENTS

• 300 g Cavatappi Macaroni
• 5 Onions thinly sliced
• ½ cup beef broth
• 3 cups Heavy Cream
• 1 cup Parmesan Cheese grated
• 1 tablespoon Flour + 3 tablespoon water for béchamel
• 1 teaspoon Sugar
• Fresh Parsley chopped
• 2 teaspoon salt
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika powder
• ½ teaspoon nutmeg

Equipment

• Large Skillet/Pan
• Food Processor or Blender
• Cutting Board
• Knife
• Measuring Cups and Spoons
• Whisk
• Large Bowl
• Air Fryer optional

Method

 

1. Thinly slice the onions into long strips.
2. Heat a large skillet or pan over medium heat and add olive oil. Sauté the onions for 30–40 minutes, stirring occasionally. Allow them to caramelize slowly without burning. You can add 1 teaspoon of sugar to speed up caramelization, but this is optional.
3. If the onions begin to stick to the bottom of the pan, add in the beef broth & let it simmer for 10 more minutes. Once caramelized, set the onions aside and prepare the béchamel sauce.
4. In the same skillet, melt butter over low-medium heat. Whisk in flour and cook for a minute before gradually adding heavy cream. Let the sauce thicken. (If your béchamel sauce starts to get lumpy while cooking, try adding ice-cold water instead of more milk and whisk vigorously. It will quickly smooth out the lumps!)
5. Stir in ⅔ of the caramelized onions and simmer. Season the sauce with salt, pepper, chopped parsley, and 1 cup of Parmesan cheese.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, as it will finish cooking in the oven.
7. Combine the cooked pasta with the béchamel sauce, stirring until well mixed.
8. Transfer the pasta mixture to a baking dish, then top with the remaining ⅓ of caramelized onions and the homemade breadcrumbs.
9. Bake uncovered at 350°F (175°C) for 10–15 minutes, or until the top is golden and crisp.
10. Serve immediately and enjoy!

Notes

Note: Please use an oven-safe skillet, or transfer to a baking dish!

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Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.