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French Onion Soup Mac and Cheese
Danie główne

French Onion Soup Mac and Cheese

1 godz. 15 minPorcje: 6Nutri-Score D€€
od @gilliehouston2 importyugotowano 0 razy
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Składniki

6 osób
  • yellow onions (thinly sliced)Warzywa i owoce4 kawałki
  • butter (divided)Nabiał60 g
  • olive oilSpiżarnia30 ml
  • garlic (minced)Warzywa i owoce3 kawałki
  • fresh thyme (leaves picked)Warzywa i owoce4 kawałki
  • dry white wineNapoje120 ml
  • beef stockSpiżarnia500 ml
  • macaroni (uncooked)Produkty zbożowe400 g
  • flourSpiżarnia40 g
  • milkNabiał400 ml
  • Gruyère (grated)Nabiał200 g
  • mozzarella (grated)Nabiał150 g
  • Parmesan (grated)Nabiał50 g
  • baguette (torn into small pieces)Piekarnia100 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

538kcal

Węglowodany
57 g
Białko
22 g
Tłuszcz
25 g
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Przybory

  • Garnek żeliwny
  • Garnek
  • Rondel
  • Durszlak
  • Trzepaczka
  • Naczynie żaroodporne
  • Tarka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Cook the pasta

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