Description

This French Onion Soup Mac & Cheese is a comforting twist on the classic mac and cheese dish, incorporating the rich, sweet flavor of caramelized onions and melted Gruyère and sharp white cheddar cheeses. Enhanced with a savory broth-based cheese sauce and finished with a bubbly, golden topping of extra cheese and toasted baguette slices, this recipe delivers a hearty, flavorful meal perfect for any occasion.

Ingredients

Scale

Onion Mixture

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

Cheese Sauce

3 tbsp all-purpose flour
4 cups beef broth (or vegetable broth for vegetarian option)
1 cup half-and-half or heavy cream
1 ½ cups grated Gruyère cheese
1 cup sharp white cheddar cheese, grated

Pasta

12 oz elbow macaroni

Optional Topping

French bread or baguette slices for toasting
Extra grated cheese for topping (about ½ cup)

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Instructions

Caramelize the onions: Slowly cook the thinly sliced yellow onions in butter over low heat for 30-40 minutes, stirring occasionally. Cook until the onions turn golden brown and develop a rich, sweet flavor, which forms the base of the dish’s signature taste.
Make the cheese sauce: Sprinkle flour over the caramelized onions and stir well to evenly coat them. Gradually whisk in the beef or vegetable broth along with the half-and-half or heavy cream until the mixture is smooth and thickened. Add the minced garlic and dried thyme to the sauce, then melt in the Gruyère and sharp white cheddar cheeses, stirring until fully combined and creamy. Season with salt and freshly ground black pepper to taste.
Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain the pasta well, but reserve a small amount of the pasta cooking water in case the sauce needs loosening later.
Combine pasta and sauce: Incorporate the cooked macaroni into the cheese sauce, stirring gently to ensure every piece is thoroughly coated with the luscious, velvety cheese and onion sauce.
Bake or broil optional topping: Transfer the mac and cheese mixture into an oven-safe dish. Top with extra grated cheese and toasted baguette slices if desired. Place under the broiler briefly until the top becomes bubbly and golden brown, mimicking the classic French onion soup crouton finish. Watch carefully to avoid burning, removing once the topping is crisp and lightly browned.

Notes

For a vegetarian version, use vegetable broth instead of beef broth.
Adjust salt according to the saltiness of your broth and cheese.
You can use half-and-half or heavy cream depending on your desired richness.
Keep a close eye on the broiling step to prevent the topping from burning.
To add extra flavor, consider sprinkling some fresh thyme on top before serving.