Description
A delightful fusion of classic French onion soup and hearty pasta, featuring creamy béchamel and caramelized onions.
Ingredients
Scale
- 1/2 Baguette
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Oregano
- 300 g Cavatappi Macaroni
- 5 Onions (thinly sliced)
- 1/2 cup Beef Broth
- 3 cups Heavy Cream
- 1 cup Parmesan Cheese (grated)
- 1 tbsp Flour + 3 tbsp water (for béchamel)
- 1 tsp Sugar
- Fresh Parsley (chopped)
- 2 tsp Salt
- 1 tbsp Garlic Powder
- 1 tbsp Smoked Paprika Powder
- 1/2 tsp Nutmeg
Instructions
- Thinly slice the onions into long strips.
- Heat a skillet over medium heat and sauté onions in olive oil for 30–40 minutes until caramelized.
- If onions stick, add beef broth and simmer for another 10 minutes.
- In the same skillet, melt butter, whisk in flour, then gradually add heavy cream to thicken.
- Stir in â…” of caramelized onions, season, and add grated parmesan.
- Boil salted water and cook pasta until just shy of al dente.
- Combine cooked pasta with béchamel sauce.
- Transfer to a baking dish, top with remaining onions and bread crumbs.
- Bake at 350°F (175°C) for 10–15 minutes until golden.
- Serve immediately.
Notes
For added flavor, consider alternative cheeses like Gruyère. Ensure to use fresh breadcrumbs for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 100mg