Main
French Onion Soup Mac and Cheese
1 h 15 minServes 6Nutri-Score D€€
D
1 h 15 min
1 h 15 minFrench Onion Soup Mac and Cheese
what you need
Ingredients
yellow onions (thinly sliced)Produce4 pieces
butter (divided)Dairy60 g
olive oilPantry30 ml
garlic (minced)Produce3 pieces
fresh thyme (leaves picked)Produce4 pieces
dry white wineBeverages120 ml
beef stockPantry500 ml
macaroni (uncooked)Grains400 g
flourPantry40 g
milkDairy400 ml
Gruyère (grated)Dairy200 g
mozzarella (grated)Dairy150 g
Parmesan (grated)Dairy50 g
baguette (torn into small pieces)Bakery100 g
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
538kcal
- Carbs
- 57 g
- Proteins
- 22 g
- Fat
- 25 g
what you’ll use
Tools
Dutch oven
Stockpot
Saucepan
Colander
Whisk
Baking dish
Grater
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cook the pasta
- Boil the macaroni in salted water until just shy of al dente.
- Drain and set aside.
- Step 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.
- Step 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.
most cooked first