Description
This French Onion Soup Pasta Bake is a comforting twist on the classic French onion soup. Featuring caramelized onions in a creamy Parmesan-infused broth combined with tender cavatappi pasta and topped with toasted baguette slices and melted cheese, this dish is perfect for a cozy family dinner or a satisfying weeknight meal.
Ingredients
Scale
Pasta and Toast
- 12 oz cavatappi pasta (or pasta of choice)
- ½ baguette, sliced and toasted with olive oil
Onion Sauce
- 2 Tbsp olive oil
- 2 large yellow onions, thinly sliced
- 1 tsp sugar (for caramelizing onions)
- 1 tsp salt (a pinch for caramelizing onions and additional to taste)
- 1 Tbsp flour
- 1 tsp oregano
- 2 cups beef broth
- ¾ cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt & black pepper, to taste
- 2 Tbsp fresh parsley, chopped
Instructions
- Caramelize Onions: In a large skillet, heat olive oil over medium heat. Add thinly sliced onions, sugar, and a pinch of salt. Cook the onions for 20–25 minutes, stirring frequently, until they become deep golden brown and deeply caramelized.
- Add Flour and Broth: Sprinkle the flour over the caramelized onions and stir well for 1 minute to cook off the raw flour taste. Then add oregano and beef broth to the skillet. Bring the mixture to a simmer and cook for 5–7 minutes until the sauce thickens slightly.
- Cook Pasta: While the sauce simmers, cook the cavatappi pasta in salted boiling water until al dente according to package instructions. Drain the pasta, reserving about ½ cup of the pasta cooking water.
- Finish Sauce: Stir the heavy cream and grated Parmesan cheese into the onion and broth mixture. Continue to simmer gently until the sauce is creamy and well blended. Season with salt and black pepper to taste.
- Combine Pasta and Sauce: Transfer the cooked pasta into a baking dish and pour the creamy onion sauce over it. Stir to combine well. Add reserved pasta water as needed to adjust consistency for creaminess.
- Top with Toast and Cheese: Arrange the toasted baguette slices on top of the pasta and sprinkle extra Parmesan or cheese of choice over the top.
- Broil Bake: Place the baking dish under the broiler for 3–5 minutes, until the top is golden, bubbly, and slightly crisp from the melted cheese and toasted bread.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley. Serve the French Onion Soup Pasta Bake hot for the best flavor and comfort.
Notes
- For a vegetarian version, replace beef broth with vegetable broth and use a vegetarian cheese option.
- Be careful while broiling to avoid burning the baguette slices; watch closely during the last few minutes.
- Reserve pasta water to help loosen the sauce and enhance creaminess if it becomes too thick.
- Use freshly grated Parmesan for best flavor and melting quality.
- Caramelizing onions slowly is key to developing the deep flavor characteristic of French onion soup.
