Skip to content
Menu
French Onion Soup Mac and Cheese
Plato principal

French Onion Soup Mac and Cheese

1 h 15 minPara 6Nutri-Score D€€
de @gilliehouston2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • yellow onions (thinly sliced)Frutas y verduras4 piezas
  • butter (divided)Lácteos60 g
  • olive oilDespensa30 ml
  • garlic (minced)Frutas y verduras3 piezas
  • fresh thyme (leaves picked)Frutas y verduras4 piezas
  • dry white wineBebidas120 ml
  • beef stockDespensa500 ml
  • macaroni (uncooked)Cereales400 g
  • flourDespensa40 g
  • milkLácteos400 ml
  • Gruyère (grated)Lácteos200 g
  • mozzarella (grated)Lácteos150 g
  • Parmesan (grated)Lácteos50 g
  • baguette (torn into small pieces)Panadería100 g
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

538kcal

Carbohidratos
57 g
Proteínas
22 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Olla
  • Cazo
  • Escurridor
  • Varillas
  • Fuente de horno
  • Rallador

paso a paso

Preparación

  1. Caramelize the onions

    • Melt the butter with the olive oil in a Dutch oven over medium-low heat.
    • Add the sliced onions with a pinch of salt and cook slowly, stirring often, until deep golden brown.
    • Add the garlic and thyme and cook until fragrant.
    Paso 1

  2. Deglaze and build the onion base

    • Pour in the white wine and scrape up the browned bits.
    • Add the beef stock and simmer until slightly reduced.
    • Season with salt and pepper.
    Paso 2

  3. Cook the pasta

    • Boil the macaroni in salted water until just shy of al dente.
    • Drain and set aside.
    Paso 3

  4. Make the cheese sauce

    • Melt the remaining butter in a saucepan and whisk in the flour.
    • Gradually whisk in the milk and cook until thickened.
    • Off the heat, stir in most of the Gruyère, the mozzarella and the Parmesan until melted.
    Paso 4

  5. Combine and bake

    • Stir the pasta and onion mixture into the cheese sauce and transfer to a baking dish.
    • Top with the torn baguette pieces and the remaining Gruyère.
    • Bake at 200 °C until bubbling and golden on top.
    Paso 5
Obtener Mezze