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