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–+ servings

French Onion Soup Pasta

A comforting dish that combines classic French flavors with an Italian twist, featuring caramelized onions and creamy béchamel sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 500
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp Olive Oil For sautéing the onions to golden perfection.
  • 1 tsp Salt Enhances the flavor of your dish.
  • 1 tsp Pepper Adds a hint of spice and depth.
  • 2 tsp Oregano A fragrant herb that complements the dish beautifully.
  • 300 g Cavatappi Macaroni The pasta that holds all the creamy goodness.
  • 5 Onions Thinly sliced, the star ingredient for caramelized flavor.
  • 1/2 cup beef broth Adds richness to the caramelized onions.
  • 3 cups Heavy Cream Forms the base of your creamy béchamel sauce.
  • 1 cup Parmesan Cheese Grated for seasoning and cheesy finish.
  • 1 tbsp Flour For béchamel, thickens the sauce.
  • 3 tbsp water For béchamel.
  • 1 tsp Sugar Optional, helps speed up caramelization.
  • Fresh Parsley Chopped, for garnish.
  • 2 tsp Salt To enhance overall flavor balance.
  • 1 tbsp garlic powder Infuses delicious garlic notes.
  • 1 tbsp smoked paprika powder Adds warmth and depth.
  • 1/2 tsp nutmeg Enhances cream sauces.

Method
 

  1. Prepare Your Onions: Thinly slice the onions into long strips. Heat a large skillet over medium heat, add olive oil, and sauté the onions for about 30–40 minutes, stirring occasionally.
  2. Caramelize the Onions: Let the onions develop their natural sweetness through slow caramelization. If they stick, deglaze with beef broth and simmer for an additional 10 minutes.
  3. Create Béchamel Sauce: In the same skillet, reduce heat slightly, melt butter or use olive oil, whisk in flour, and gradually incorporate heavy cream until thickened.
  4. Combine Ingredients: Stir in two-thirds of the caramelized onions into your béchamel sauce along with seasonings and grated Parmesan cheese.
  5. Cook Your Pasta: Bring a large pot of salted water to a boil, add cavatappi macaroni, and cook until just shy of al dente.
  6. Assemble and Bake: Mix the cooked pasta with the béchamel mixture, transfer to a baking dish, top with remaining onions and breadcrumbs, and bake at 350°F for 10–15 minutes.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 12gFat: 30gSaturated Fat: 15gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 5g

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