French onion soup mac and cheese
French onion soup mac and cheese is one of those recipes that effortlessly marries two beloved comfort foods into a single, soul-warming dish. Picture this: gooey pasta enveloped in a dazzling sauce infused with sweet, caramelized onions and rich cheese. It’s the sort of meal that beckons on chilly evenings or when you need a bit of indulgence after a long day. If you’ve ever craved the deep, savory flavors of French onion soup but also wanted the comforting embrace of macaroni and cheese, look no further—this recipe nails it on all fronts.
What Makes This Dish Irresistible
There are several reasons why you’ll fall head over heels for this recipe. First, it’s an extraordinary way to leverage the rich flavors of traditional French onion soup while enjoying the creamy goodness of mac and cheese. Perfect for family dinners, cozy gatherings, or even a casual date night, this dish ticks all the boxes: filling, comforting, and absolutely delicious. It also offers a unique blend of textures—smooth, velvety cheese combined with tender pasta and a crunchy topping.
"The French onion soup mac and cheese was a hit at our dinner party! Everyone went back for seconds. It brought a warm, inviting feeling that made the evening feel special." – A satisfied home cook
The Cooking Process Explained
Crafting this French onion soup mac and cheese is a rewarding experience that begins with slowly caramelizing the onions to draw out their natural sweetness. From there, the process is all about building a creamy cheese sauce that marries beautifully with al dente macaroni. Follow along for a step-by-step guide to creating this delightful dish.
What You’ll Need
- 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 a 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)
A quick note: If Gruyère isn’t available, a good melting cheese like fontina or a blend of Swiss can work in its place.
Directions to Follow
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Begin by cooking the thinly sliced yellow onions in butter over low heat. This step is essential and will take about 30-40 minutes. Watch them carefully, stirring occasionally, until they are golden brown and caramelized, releasing a rich sweetness.
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Once your onions are beautifully caramelized, sprinkle the flour over them and stir to coat evenly. This will help thicken your sauce.
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Gradually whisk in the beef or vegetable broth along with the half-and-half or heavy cream. Keep stirring until the mixture is smooth and thickened.
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Mix in the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses, stirring until you have a creamy blend. Don’t forget to season with salt and freshly ground black pepper.
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Cook the elbow macaroni according to the package instructions until it’s al dente. When done, drain the macaroni but reserve a small amount of the pasta water just in case you need to adjust the sauce later.
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Combine the cooked macaroni with the creamy cheese sauce, ensuring every piece is luxuriously coated.
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Transfer the mac and cheese to an oven-safe dish, topping it off with extra grated cheese and toasted baguette slices, if desired.
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Broil briefly until the top is bubbly and golden brown—a step that mimics that classic French onion soup crouton finish. Be sure to keep an eye on it to prevent burning.
What to Serve It With
To truly elevate your meal, consider serving this mac and cheese with a fresh green salad drizzled with a light vinaigrette, or some roasted vegetables. A glass of crisp white wine can also complement the dish beautifully. For a comforting touch, you can add some warm, toasted baguette slices or a classic French bread on the side.
Keeping Leftovers Fresh
If you happen to have leftovers, you’ll want to store them properly to maintain flavor and texture. Allow the macaroni and cheese to cool before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, adding a splash of milk or reserved pasta water can help restore its creamy consistency.
Pro Chef Tips
- Patience is key when caramelizing the onions; don’t rush the process. Low and slow is the way to go.
- For extra depth of flavor, consider adding a splash of white wine when cooking the onions.
- You can add some freshly chopped parsley or chives right before serving for a pop of color and freshness.
Creative Twists
Feeling adventurous? Experiment with different cheeses like pepper jack for a spicy kick or smoked gouda for a hint of smoky flavor. You could also stir in some sautéed mushrooms or spinach to add more dimension and nutrition to the dish.
Common Questions
How long does it take to prepare?
Preparation time is around 15 minutes, but the onions take 30-40 minutes to caramelize properly.
Can I make it vegetarian?
Absolutely! Simply swap the beef broth for vegetable broth to make it a vegetarian delight.
How do I reheat the mac and cheese?
Reheat in the oven at 350°F, covered with foil, until warmed through. A splash of milk or broth can help restore creaminess.
This French onion soup mac and cheese is sure to become a favorite in your recipe repertoire. It’s a delightful twist on two classics that will warm your heart and satisfy your taste buds. Enjoy!
French Onion Soup Mac and Cheese
Ingredients
Onion Base
- 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
Sauce Ingredients
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for a vegetarian option)
- 1 cup half-and-half or heavy cream
- 1.5 cups grated Gruyère cheese Alternatively, use fontina or a blend of Swiss.
- 1 cup sharp white cheddar cheese, grated
Macaroni
- 12 oz elbow macaroni Cook according to package instructions.
Toppings (optional)
- ½ cup extra grated cheese for topping
- French bread or baguette slices for toasting
Instructions
Caramelizing Onions
- Cook the thinly sliced yellow onions in butter over low heat for 30-40 minutes, stirring occasionally until they are golden brown and caramelized.
Prepare the Sauce
- Sprinkle flour over the caramelized onions and stir to coat evenly.
- Gradually whisk in the beef or vegetable broth along with the half-and-half or heavy cream, stirring until the mixture is smooth and thickened.
- Mix in the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses, stirring until creamy.
- Season with salt and freshly ground black pepper.
Combine and Bake
- Cook the elbow macaroni according to package instructions until al dente. Drain and reserve a small amount of pasta water.
- Combine the cooked macaroni with the creamy cheese sauce, ensuring every piece is coated.
- Transfer to an oven-safe dish, topping with extra cheese and toasted baguette slices if desired.
- Broil briefly until the top is bubbly and golden brown, watching closely to prevent burning.
