Description
A rich and indulgent fusion of French onion soup and mac & cheese, featuring caramelized onions, creamy cheese sauce, and perfectly coated pasta for ultimate comfort food.
Ingredients
- 300g elbow macaroni or pasta of choice
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 1/2 cups gruyère cheese, shredded
- 1/2 cup mozzarella cheese (optional)
- 1/2 cup parmesan cheese, grated
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme (fresh or dried)
- 1/2 cup breadcrumbs (optional)
Instructions
- Cook pasta in salted water until al dente, then drain and set aside.
- In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions and cook slowly, stirring often, for 25–30 minutes until deeply caramelized.
- Add garlic and cook for 1 minute, then pour in beef broth and simmer for a few minutes.
- In a separate pan, melt butter and whisk in flour to form a roux.
- Gradually add heavy cream, whisking until smooth and thickened.
- Stir in gruyère, parmesan, and mozzarella (if using) until melted into a creamy sauce.
- Combine pasta, caramelized onions, and cheese sauce, mixing well.
- For baked version, transfer to a baking dish, top with breadcrumbs and extra cheese.
- Bake at 180°C (350°F) for 15–20 minutes until golden and bubbly.
- Serve warm.
Notes
- Caramelize onions slowly for the best flavor—don’t rush the process.
- Gruyère provides the classic French onion flavor, but Swiss or cheddar can be used.
- Add cooked beef or chicken for extra protein.
- Include mushrooms for an earthy variation.
- Reduce cream and increase broth for a lighter version.
- Store leftovers in the fridge for up to 3–4 days.
- Reheat with a splash of milk or cream to keep the sauce smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 110 mg
