Description
A comforting twist on classic French onion soup, this pasta dish combines caramelized onions, creamy béchamel, and gooey cheese for a delightful meal.
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.
- In a skillet over medium heat, add olive oil and sauté onions with salt and pepper for 30-40 minutes until caramelized.
- Pour in beef broth and simmer for 10 minutes.
- In the same skillet, melt butter or olive oil and whisk in flour; cook for 1 minute.
- Slowly add the heavy cream, whisking until thickened.
- Mix two-thirds of the caramelized onions into the béchamel and season with parsley, salt, pepper, and Parmesan.
- Cook cavatappi macaroni just shy of al dente; combine with béchamel sauce.
- Transfer to a baking dish, top with remaining onions and breadcrumbs, and bake at 350°F (175°C) for 10-15 minutes until golden.
- Serve immediately and enjoy!
Notes
For a vegetarian version, replace beef broth with vegetable broth. For gluten-free, use gluten-free pasta and cornstarch.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg