Why You’ll Love This Recipe
French Onion Soup Mac & Cheese brings together two beloved comfort dishes into one rich, irresistible meal. Imagine deeply caramelized onions folded into velvety cheese sauce, tender pasta coated in savory flavor, and a crispy, golden topping reminiscent of the broiled Gruyère layer on classic French onion soup. This recipe delivers all the warmth and coziness of the iconic soup in a creamier, heartier format. What I love most is how the dish balances sweet, jammy onions with nutty cheese and soft pasta—each bite feels indulgent yet familiar. I once tried making this using a blend of Gruyère and white cheddar, and it worked great, giving the sauce more depth and creaminess. Whether served as a main dish or an impressive side for special gatherings, French Onion Soup Mac & Cheese is guaranteed to become a cold-weather favorite.
French Onion Soup Mac & Cheese: A Luxurious, Comforting Twist on Two Classics
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A luxurious mashup of classic French onion soup and creamy mac and cheese, featuring caramelized onions, Gruyère, and herbs baked into a rich, comforting pasta dish.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions, thinly sliced
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1/4 cup dry white wine (optional)
- 8 oz short pasta (elbow, cavatappi, or shells)
- 2 tbsp butter (for roux)
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup milk or half-and-half
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup shredded mozzarella or Swiss cheese
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Add onions, salt, pepper, and sugar. Cook 25–30 minutes, stirring often, until deeply caramelized.
- Add garlic and thyme; cook 1 minute more. Deglaze with white wine if using and cook until evaporated. Set aside.
- Cook the pasta according to package directions until al dente. Drain.
- In a pot, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
- Slowly whisk in beef broth and milk. Bring to a gentle simmer until thickened.
- Stir in Gruyère, mozzarella, and Parmesan until melted and smooth.
- Add caramelized onions and cooked pasta to the cheese sauce. Stir to combine and adjust seasoning.
- Pour into a baking dish and broil 2–3 minutes until golden and bubbly (optional).
- Garnish with herbs before serving.
Notes
- Beef broth gives the dish its French onion soup depth—use vegetable broth for a lighter flavor.
- Gruyère is traditional, but Swiss or provolone works in a pinch.
- For extra richness, top with toasted baguette crumbs.
- Caramelize the onions slowly for best flavor—don’t rush this step.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Stovetop & Broil
- Cuisine: French Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Onions
Slowly caramelized onions are the heart of this recipe. Their sweetness and depth mimic classic French onion soup and infuse the entire dish with rich flavor.
Butter
Butter helps caramelize the onions and forms the base of the roux for the cheese sauce. It adds warmth and richness.
Beef Broth
Beef broth enhances the savory, slightly brothy flavor of the dish, echoing the essence of French onion soup.
Dry White Wine or Sherry
Wine brings acidity and complexity, lifting the sweetness of the onions. If you prefer, sherry or broth works beautifully.
Flour
Flour forms the roux that thickens the cheese sauce, giving it a silky, cohesive texture.
Milk or Half-and-Half
This creates the creamy base of the mac and cheese. Half-and-half yields a richer result, but milk keeps it lighter.
Gruyère Cheese
Gruyère adds nutty, slightly sweet flavor reminiscent of the topping on French onion soup. It melts smoothly and pairs perfectly with caramelized onions.
White Cheddar Cheese
White cheddar adds creaminess and a mild sharpness that rounds out the sauce.
Pasta
Short pasta shapes such as elbow, cavatappi, or shells hold the sauce well and create satisfying bites.
Thyme
Fresh or dried thyme adds herbal depth that pairs beautifully with the onions.
Salt and Black Pepper
Essential for balancing the sweetness of the onions and enhancing the cheese sauce.
Breadcrumbs (Optional)
Breadcrumbs create a crispy, golden topping that mimics broiled cheese toast.
Directions
Begin by caramelizing the onions. In a large skillet, melt butter over medium-low heat. Add sliced onions and cook slowly, stirring occasionally, until deep golden brown and jammy. This may take 25–35 minutes but is essential for flavor. Deglaze the pan with white wine or sherry, scraping up browned bits. Let it reduce slightly, then add beef broth and thyme. Simmer until the mixture thickens.
Meanwhile, cook the pasta in salted water until just al dente. Drain and set aside.
To make the cheese sauce, melt additional butter in a saucepan and whisk in the flour to form a roux. Slowly pour in milk or half-and-half, whisking constantly until thickened. Remove from heat and stir in Gruyère and white cheddar until melted and smooth. Season with salt and black pepper.
Add the caramelized onion mixture to the cheese sauce, stirring to combine. Fold in the cooked pasta until evenly coated.
Transfer the mixture to a baking dish if you prefer a baked version. Top with breadcrumbs and extra cheese, then bake at 375°F for 15–20 minutes until bubbly and golden. Serve warm and enjoy the comforting blend of familiar flavors.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. If reheating in the oven, cover the dish with foil to prevent the top from drying out. You can freeze this dish for up to 2 months, though the sauce may be slightly grainier after thawing.
Variations and Customizations
French Onion Bacon Mac
Add crisp bacon pieces for smoky richness.
Three-Cheese Version
Mix in fontina or mozzarella for extra meltability.
Vegetarian Option
Use vegetable broth instead of beef broth.
Onion Soup Crouton Topping
Add toasted baguette cubes on top before baking to mimic French onion soup croutons.
Caramelized Shallot Mix
Combine onions with caramelized shallots for sweetness and complexity.
Extra Creamy Twist
Stir in a tablespoon of cream cheese for additional silkiness.
Herb Medley
Add rosemary or sage for a deeper aromatic profile.
Gluten-Free
Use gluten-free pasta and a gluten-free flour blend in the roux.
Spicy Touch
Add crushed red pepper flakes for gentle heat.
Truffle Accent
Stir in a few drops of truffle oil for a luxurious finish.
FAQs
How long should I caramelize the onions?
Caramelizing properly takes 25–35 minutes; rushing prevents deep flavor.
Can I skip the wine?
Yes, substitute with broth for a non-alcohol version.
What pasta shape works best?
Short shapes like cavatappi, shells, or elbows hold sauce beautifully.
Is Gruyère necessary?
It’s traditional for French onion flavor, but Swiss or fontina works too.
Can I make this ahead?
Yes, assemble and refrigerate before baking. Add 5–10 minutes to bake time.
Can I freeze this dish?
Yes, though the cheese sauce may slightly change texture after thawing.
Why is my cheese sauce grainy?
Overheating cheese causes separation; remove the sauce from heat before adding cheese.
Can I add meat?
Shredded rotisserie chicken or browned ground beef works well.
Can I caramelize onions faster?
A pinch of sugar helps deepen color but doesn’t replace slow cooking.
Does it need to be baked?
No, it can be served straight from the stovetop for a creamier version.
Conclusion
French Onion Soup Mac & Cheese takes the soul-warming flavors of caramelized onions, savory broth, and nutty Gruyère and folds them into a creamy, comforting pasta dish. It offers richness without heaviness and sophistication without complexity. Whether you enjoy it baked with a crunchy top or creamy right from the stove, this fusion recipe transforms two classics into a cozy meal you’ll want to make again and again. Enjoy every luxurious, onion-scented bite.
Looking for more tasty recipes? Visit our website for full details and follow us on Pinterest for daily food ideas to save and share