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Creamy French Onion Soup Mac & Cheese – Irresistible!

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Indulge in the ultimate comfort food mashup with this Creamy French Onion Soup Mac & Cheese. Experience the rich flavors of caramelized onions and creamy cheese in every bite!

Ingredients

Scale
  • 3–4 large Yellow Onions or Sweet Onions
  • A few cloves Garlic, minced
  • High-Quality Beef Broth, 4 cups
  • Non-Alcoholic Red Wine Alternative, 1-2 tablespoons
  • Worcestershire Sauce, a dash
  • Fresh Thyme, a few sprigs
  • Bay Leaf, 1
  • Gruyere Cheese, shredded
  • Fontina or Swiss Cheese, shredded
  • Sharp White Cheddar Cheese, shredded
  • Parmesan or Grana Padano Cheese, grated
  • Elbow Macaroni or medium shells, cavatappi, or orecchiette
  • Crusty Bread or Croutons, torn pieces
  • Butter, 1/2 cup
  • Olive Oil, for drizzling
  • All-Purpose Flour, 1/2 cup
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Instructions

  1. Melt a generous amount of butter (or a mix of butter and olive oil) in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
  2. Add your thinly sliced yellow or sweet onions. Stir to coat them thoroughly.
  3. Cook the onions very slowly, stirring occasionally (every 10-15 minutes), for 45 minutes to an hour, or even longer, until they turn a rich, mahogany color.
  4. In the last 5 minutes, stir in your minced garlic until fragrant.
  5. Deglaze the pot with your non-alcoholic red wine alternative and 1/2 cup of beef broth, scraping up any browned bits from the bottom. Let it simmer for a minute until almost evaporated. Remove the onions and set aside.
  6. While the onions are caramelizing, cook your chosen pasta according to package directions in well-salted water, aiming for al dente. Drain and set aside, reserving about a cup of the starchy pasta water.
  7. In the same pot, melt 1/2 cup of butter over medium heat.
  8. Whisk in 1/2 cup of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
  9. Gradually whisk in 4 cups of beef broth, a cup at a time, ensuring each addition is fully incorporated.
  10. Add your fresh thyme sprigs and bay leaf, along with the Worcestershire sauce. Bring to a gentle simmer and let it cook for 5-7 minutes until it thickens slightly.
  11. Remove the pot from the heat. Discard the thyme sprigs and bay leaf.
  12. Gradually add your shredded Gruyere, Fontina/Swiss, and Sharp White Cheddar cheeses, stirring continuously until melted and smooth. Thin with reserved pasta water or more beef broth if needed. Season with salt and pepper.
  13. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  14. Add the cooked pasta and caramelized onions to the cheese sauce. Stir until evenly coated.
  15. Pour the mixture into the prepared baking dish.
  16. In a small bowl, toss torn bread pieces or croutons with olive oil or melted butter.
  17. Scatter the bread mixture over the top of the mac and cheese. Sprinkle with extra shredded Gruyere and grated Parmesan cheese.
  18. Bake for 25-30 minutes, or until bubbly and golden brown.
  19. Let it rest for 5-10 minutes before serving.

Nutrition

Keywords: Patience with the onions is crucial for deep flavor. Use high-quality beef broth for the best taste. Grate your own cheese for a smoother sauce. Customize your cheese blend as desired.

Find it online: https://crumella.com/creamy-french-onion-soup-mac-cheese-irresistible/