Forget choosing between creamy mac and cheese and savory French onion soup – now you can have both. This recipe combines the best of both worlds into one decadent, flavorful dish that’s perfect for a cozy night in or a crowd-pleasing meal.
Зміст
Why Combine These Classics?
The idea may seem unusual, but it works brilliantly. The rich, caramelized sweetness of French onion soup complements the cheesy goodness of mac and cheese in a way that’s both comforting and satisfying. It’s a hearty meal that delivers big flavor, especially welcome during colder months.
Key to Success: Slow Caramelization
The foundation of this dish lies in properly caramelized onions. This process takes time—roughly 35 to 45 minutes—but it’s crucial for developing the deep, sweet flavor that defines French onion soup. Thinly slicing the onions and cooking them slowly over medium heat ensures they break down and brown beautifully.
The Recipe: Step-by-Step
This recipe takes about 1 hour and 30 minutes total, with 10 minutes of prep time. It serves 4 to 6 people.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds large yellow onions, thinly sliced
- 2 teaspoons kosher salt (plus more to taste)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup panko breadcrumbs
- 8 ounces dried elbow macaroni
- 1/2 cup beef broth
- 1/2 cup dry white wine
- 3 tablespoons all-purpose flour
- 2 cups whole or 2% milk
- 10 ounces Gruyère cheese, shredded (about 2 1/2 cups)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
Instructions:
- Caramelize the Onions: Heat olive oil in a large, oven-safe skillet over medium heat. Add onions and 1 teaspoon salt. Cover and cook for 5 minutes, then uncover, stir, cover again, and cook for another 5 minutes. Continue cooking uncovered, stirring occasionally, until onions are a rich caramel brown (35–45 minutes).
- Toast Breadcrumbs & Cook Pasta: While onions caramelize, melt 1 tablespoon butter and toss with panko breadcrumbs. Boil macaroni until al dente. Drain.
- Deglaze & Reduce: Add beef broth and white wine to caramelized onions. Simmer until liquid reduces by half (about 5 minutes). Set aside.
- Make Cheese Sauce: Melt remaining butter in the same skillet. Whisk in flour and cook until golden-brown (2–3 minutes). Slowly add milk, whisking constantly until thickened (2–3 minutes). Stir in 2 cups Gruyère, salt, and pepper until melted.
- Combine & Bake: Add cooked macaroni and caramelized onions to cheese sauce. Top with reserved onions, remaining Gruyère, and panko breadcrumbs. Bake at 475ºF until bubbling and golden-brown (about 15 minutes).
Helpful Substitutions
Feel free to swap Gruyère for a Gruyère-cheddar blend or use cavatappi or lumache pasta instead of elbows. If your skillet isn’t oven-safe, transfer the mac and cheese to a buttered baking dish before baking.
Storage and Make-Ahead Tips
Caramelized onions can be made up to 3 days ahead and refrigerated. The mac and cheese itself can be prepared a day in advance; bring to room temperature, top with panko and Gruyère, and bake just before serving.
Why This Recipe Works
The combination of slow-cooked onions, rich Gruyère, and a creamy sauce creates a symphony of flavors. The panko breadcrumbs add a satisfying crunch, mirroring the toasted bread topping often found in French onion soup. This isn’t just a mac and cheese upgrade; it’s a complete meal that delivers comfort and flavor in every bite.
This French Onion Mac and Cheese offers a delicious twist on two beloved classics, proving that sometimes the best meals are born from unexpected combinations. It’s a comforting, flavorful dish that’s sure to become a new favorite.
