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French Onion Soup Mac and Cheese
Hoofdgerecht

French Onion Soup Mac and Cheese

1 u 15 minVoor 6Nutri-Score D€€
van @gilliehouston2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • yellow onions (thinly sliced)Groente en fruit4 stukken
  • butter (divided)Zuivel60 g
  • olive oilVoorraadkast30 ml
  • garlic (minced)Groente en fruit3 stukken
  • fresh thyme (leaves picked)Groente en fruit4 stukken
  • dry white wineDranken120 ml
  • beef stockVoorraadkast500 ml
  • macaroni (uncooked)Granen400 g
  • flourVoorraadkast40 g
  • milkZuivel400 ml
  • Gruyère (grated)Zuivel200 g
  • mozzarella (grated)Zuivel150 g
  • Parmesan (grated)Zuivel50 g
  • baguette (torn into small pieces)Bakkerij100 g
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

538kcal

Koolhydraten
57 g
Eiwitten
22 g
Vetten
25 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Soeppan
  • Steelpan
  • Vergiet
  • Garde
  • Ovenschaal
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Cook the pasta

    • Boil the macaroni in salted water until just shy of al dente.
    • Drain and set aside.
    Stap 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.
    Stap 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.
    Stap 5
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