Description
A comforting fusion of creamy mac and cheese and savory French onion soup, featuring caramelized onions, gooey cheeses, and a crunchy topping.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup half-and-half or heavy cream
- 1 ½ cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
- 12 oz elbow macaroni
- Optional: French bread or baguette slices for toasting
- Extra grated cheese for topping (about ½ cup)
Instructions
- In a large pan, melt the butter over low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for about 30-40 minutes until golden brown.
- Once the onions are caramelized, sprinkle the flour over them and stir to coat. Gradually whisk in the broth and half-and-half until smooth. Add the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheese.
- Boil elbow macaroni according to package instructions until al dente. Drain well, reserving a bit of pasta water.
- Mix the cooked macaroni into the cheese sauce until well coated. Transfer to an oven-safe dish, top with extra cheese and toasted baguette slices, then broil for a few minutes until bubbly and golden brown.
Notes
For a vegetarian option, substitute beef broth with vegetable broth. Experiment with different pasta shapes and cheese blends for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg