French Onion Soup Mac & Cheese
A cozy twist on two classic comfort foods, this French Onion Soup Mac & Cheese combines creamy, cheesy macaroni with the rich flavors of caramelized onions.
Ingredients
For the Caramelized Onions
- 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
For the Cheese Sauce
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup half-and-half or heavy cream
- 1.5 cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
For the Pasta
- 12 oz elbow macaroni
Optional Toppings
- 0.5 cup extra grated cheese for topping
- French bread or baguette slices for toasting Optional
Instructions
Caramelizing Onions
- Slowly cook thinly sliced yellow onions in butter over low heat for 30-40 minutes, stirring occasionally, until they turn golden brown and develop a rich, sweet flavor.
Making the Cheese Sauce
- Sprinkle flour over the caramelized onions and stir well to coat.
- Gradually whisk in the beef or vegetable broth and half-and-half or heavy cream until smooth and thickened.
- Add minced garlic and dried thyme, then melt in Gruyère and sharp white cheddar cheeses until creamy and combined.
- Season with salt and pepper to taste.
Cooking the Pasta
- Boil elbow macaroni according to package instructions until al dente. Drain well, reserving a small amount of pasta water in case you need to loosen the sauce later.
Combining
- Mix the cooked macaroni into the cheese sauce, ensuring every piece is evenly coated with the luscious, velvety sauce.
Baking
- Transfer the mac & cheese to an oven-safe dish. Top with extra grated cheese and toasted baguette slices if desired.
- Broil briefly until the top is bubbly and golden brown, mimicking the classic French onion soup crouton finish. Watch carefully to avoid burning.
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. For freezing, portion it into freezer-safe containers. It can be frozen for up to 2 months. Reheat in the microwave or oven, adding a splash of milk if needed to regain creamy texture. Timing: Give the onions enough time to caramelize for the best flavor. Use fresh herbs or a splash of white wine for extra depth.