French Onion Soup Mac & Cheese
Indulge in the ultimate comfort food fusion with this French Onion Soup Mac & Cheese. This dish masterfully combines the sweet, savory depth of caramelized onions and rich Gruyère cheese sauce, reminiscent of classic French onion soup, with the creamy, satisfying goodness of baked macaroni and cheese. It's a truly decadent and unforgettable meal that will warm your soul.
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Unites two beloved comfort foods into one spectacular, deeply flavorful dish.
- Features exquisitely sweet and savory caramelized onions for an unparalleled depth of taste.
- Boasts a decadent, silky-smooth three-cheese sauce with a perfectly crisp, golden topping.
- Provides a sophisticated twist on classic macaroni and cheese, perfect for special occasions or elevated weeknight meals.
- Offers a truly satisfying and soul-warming experience with every single bite.
Ingredients
- 340 grams (12 ounces) elbow macaroni
- 3 large yellow onions, thinly sliced
- 30 ml (2 tablespoons) olive oil
- 45 grams (3 tablespoons) unsalted butter, divided
- 2 cloves garlic, minced
- 25 grams (3 tablespoons) all-purpose flour
- 470 ml (2 cups) vegetable broth
- 470 ml (2 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 220 grams (2 cups) shredded Gruyère cheese
- 110 grams (1 cup) shredded sharp cheddar cheese
- 110 grams (1 cup) shredded low-moisture mozzarella cheese
- 5 grams (1 teaspoon) fine sea salt
- 2.5 grams (1/2 teaspoon) freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or 2.5 ml / 1/2 teaspoon dried thyme)
- 60 grams (1 cup) panko breadcrumbs
- 40 grams (1/2 cup) grated Parmesan cheese
Instructions
- Preheat your oven to 190°C (375°F) and generously butter a 2.5-liter (9×13 inch) baking dish. This prepares your vessel for baking and helps prevent sticking.
- Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside. Ensure it's slightly firm as it will continue to cook in the oven.
- In a large skillet or Dutch oven, heat the olive oil and 15 grams (1 tablespoon) of the butter over medium heat. Add the thinly sliced onions and cook, stirring frequently, for 25-30 minutes until they are deeply caramelized, golden brown, and incredibly sweet. This slow caramelization is crucial for the signature French onion flavor. Stir in the minced garlic and fresh thyme during the last minute of cooking until fragrant.
- Add the remaining 30 grams (2 tablespoons) of butter to the skillet with the caramelized onions. Once melted, sprinkle in the all-purpose flour. Cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken your cheese sauce.
- Gradually whisk in the vegetable broth, followed by the milk and heavy cream, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking occasionally, until it slightly thickens, about 5-7 minutes.
- Remove the skillet from the heat. Stir in the shredded Gruyère, sharp cheddar, and mozzarella cheeses until they are completely melted and the sauce is smooth and creamy. Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.
- Add the cooked macaroni and the caramelized onion mixture to the cheese sauce. Toss gently until the pasta and onions are evenly coated in the luxurious sauce.
- Transfer the entire mixture into your prepared baking dish, spreading it evenly. In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese, then sprinkle this mixture generously over the top of the mac and cheese.
- Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the breadcrumb topping is golden brown and crispy.
- Once baked, remove the dish from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making for easier and cleaner serving. Garnish with a few fresh thyme leaves, if desired, and serve hot.
Tools You’ll Need
- Large skillet or Dutch oven
- Large pot for cooking pasta
- Whisk
- Oven-safe baking dish (2.5-3 liter / 9×13 inch)
- Cheese grater (for best results)
- Measuring cups and spoons
- Wooden spoon or spatula
Essential Success Tips
- Prioritize onion caramelization: Do not rush this step. Cooking the onions slowly over medium-low heat for the full 25-30 minutes is essential for developing their deep, complex sweetness.
- Cook pasta al dente: The macaroni will continue to absorb liquid and cook in the oven, so slightly undercooking it on the stovetop will prevent it from becoming mushy during baking.
- Grate your own cheese: Pre-shredded cheeses often contain anti-caking agents that can hinder smooth melting and affect the texture of your luxurious cheese sauce.
- Achieve a lump-free roux: Whisk continuously and vigorously when adding the liquids to your flour and butter mixture to ensure a silky-smooth, lump-free cheese sauce.
- Taste and adjust seasoning: Always taste the cheese sauce before mixing in the pasta and adjust the salt and pepper as needed. The flavors should be bold yet balanced.
Professional Cooking Secrets
- Deglaze with a touch of dry white wine: After the onions are caramelized, add 30 ml (2 tablespoons) of dry white wine (like Chardonnay or Sauvignon Blanc) and scrape up any browned bits from the bottom of the pan. This adds another layer of acidity and depth.
- Infuse the milk: Gently warm the milk and cream with a bay leaf or a few black peppercorns before adding them to the roux. Strain them out before mixing for an extra layer of subtle aroma.
- A hint of umami: Stir in 5 ml (1 teaspoon) of Dijon mustard or a dash of Worcestershire sauce into the cheese sauce. These ingredients enhance the savory, cheesy notes without overpowering the dish.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (325°F) or in the microwave until warmed through.
- Make Ahead: The caramelized onions and the cheese sauce can be prepared up to 2 days in advance and stored separately in the refrigerator. Cook the pasta and assemble just before baking.
- Variations: For an even more authentic French onion soup flavor, consider using a high-quality beef broth instead of vegetable broth, or a mix of both. You could also sprinkle a pinch of nutmeg into the cheese sauce for traditional European flair.
Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! To make this French Onion Soup Mac & Cheese gluten-free, simply substitute the elbow macaroni with your preferred gluten-free pasta and ensure your all-purpose flour is a certified gluten-free blend. The rest of the ingredients are naturally gluten-free.
What kind of Gruyère cheese is best for this recipe?
For the most authentic and robust flavor, look for an aged Gruyère. Its nutty, complex profile melts beautifully and provides the quintessential taste found in traditional French onion soup. If aged Gruyère is unavailable, a good quality Swiss or Comté cheese can be a suitable substitute.
Can I freeze French Onion Mac & Cheese?
While it's generally best enjoyed fresh, you can freeze this dish. Bake it first, then allow it to cool completely. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to 1-2 months. Thaw in the refrigerator overnight and reheat gently in the oven until bubbly. Be aware that freezing may slightly alter the texture of the pasta and sauce.
Nutrition Facts (Per Serving)
Calories: Approximately 750 per serving, Protein: 35g, Fat: 50g, Carbs: 45g (These values are estimates and can vary based on specific ingredients and portion sizes.)
Allergy Information
Contains dairy (milk, cream, butter, cheese) and gluten (macaroni, flour). Individuals with allergies to alliums (onions, garlic) should avoid this dish. For a gluten-free version, use gluten-free pasta and flour.
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