Description
A comforting fusion dish combining the rich, caramelized flavors of French onion soup with creamy mac & cheese.
Ingredients
Scale
- 8 oz elbow macaroni
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper to taste
- Optional: sliced baguette and extra Gruyère for topping
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add sliced onions and cook slowly, stirring occasionally, until deeply caramelized, about 30-40 minutes.
- Add minced garlic and cook for another minute.
- Sprinkle flour over the onions and stir well to coat. Cook for 2 minutes to remove raw flour taste.
- Gradually whisk in beef broth and thyme, simmering until sauce thickens slightly, about 5 minutes.
- Reduce heat and stir in Gruyère, cheddar, and Parmesan cheeses until melted and smooth.
- Add cooked macaroni to the cheese sauce and stir to combine. Season with salt and pepper.
- Optional: Transfer to a baking dish, top with sliced baguette and extra Gruyère cheese, and broil until golden and bubbly.
- Serve hot and enjoy!
Notes
- Use low-sodium beef broth to control saltiness.
- Caramelizing onions slowly is key to deep flavor.
- For a vegetarian version, substitute beef broth with mushroom broth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop and Optional Bake
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg