Indulge in this creamy French Onion Soup Pasta featuring caramelized onions, a rich béchamel sauce, and crispy breadcrumb topping.

½ Baguette

1 tbsp Olive Oil

1 tsp Salt

1 tsp Pepper

2 tsp Oregano

300 g Cavatappi or Macaroni

5 Onions, thinly sliced

½ cup Beef Broth

3 cups Heavy Cream

1 cup Parmesan Cheese, grated

1 tbsp Flour + 3 tbsp Water

1 tsp Sugar

1 tbsp Garlic Powder

1 tbsp Smoked Paprika

½ tsp Nutmeg

2 tsp Salt

Fresh Parsley, chopped

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1. Thinly slice the onions.

2. Caramelize onions slowly in olive oil for 30–40 minutes.

3. Deglaze with beef broth and set aside.

4. Make the béchamel sauce with butter, flour, and cream.

5. Add ⅔ of onions, seasonings, and Parmesan.

6. Cook pasta until just shy of al dente.

7. Combine pasta and sauce, top with remaining onions and breadcrumbs.

8. Bake at 350°F for 10–15 minutes until golden.

9. Serve immediately.

Use oven-safe skillet or transfer to baking dish.

Add cold water if béchamel thickens too much.