French Onion Soup Mac & Cheese Recipe
This French Onion Soup Mac & Cheese is a decadent fusion dish combining the rich, caramelized flavors of traditional French onion soup with creamy, cheesy macaroni. Tenderly caramelized onions create a deep, savory base which is transformed into a luscious cheese sauce with Gruyère and sharp white cheddar, enveloping perfectly cooked elbow macaroni. Finished under the broiler with extra cheese and toasted baguette slices, it delivers a delightful crispy topping reminiscent of a classic French onion soup crouton. This comforting and flavorful dish is perfect for cozy dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
- Diet: Vegetarian
Ingredients
Onion Base
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
Sauce
- 3 tbsp all-purpose flour
- 4 cups beef broth (or vegetable broth for vegetarian option)
- 1 cup half-and-half or heavy cream
- 1 ½ cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
Pasta and Topping
- 12 oz elbow macaroni
- Optional: French bread or baguette slices for toasting
- Extra grated cheese for topping (about ½ cup)
Instructions
- Caramelize the onions: In a large skillet or saucepan, melt the butter over low heat. Add the thinly sliced yellow onions and cook slowly for 30-40 minutes, stirring occasionally, until they turn golden brown and develop a rich, sweet flavor. This deep caramelization forms the flavorful base of the dish.
- Make the cheese sauce: Sprinkle the flour evenly over the caramelized onions, stirring well to coat all the onions. Gradually whisk in the beef or vegetable broth and the half-and-half or heavy cream, stirring continuously until the mixture becomes smooth and thickened. Add the minced garlic and dried thyme, then melt in the Gruyère and sharp white cheddar cheeses, stirring gently until the sauce is creamy and fully combined. Season with salt and freshly ground black pepper to taste.
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 7-8 minutes. Drain the pasta well but reserve a small amount of pasta water in case the sauce needs loosening later.
- Combine pasta and sauce: Fold the cooked macaroni into the cheese and onion sauce, making sure every piece is thoroughly coated with the luscious, velvety sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Bake or broil optional topping: Preheat your oven’s broiler. Transfer the mac & cheese to an oven-safe baking dish. Top the dish with the extra grated cheese and optionally arrange toasted baguette slices on top to replicate the classic French onion soup crouton. Place under the broiler for 2-4 minutes until the cheese topping is bubbly and golden brown. Watch carefully to prevent burning. Remove from oven and serve immediately.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- You can substitute half-and-half or heavy cream depending on your preference for richness.
- Keep a close eye when broiling to avoid burning the cheese or bread topping.
- Gruyère cheese is essential for the authentic French onion flavor; if unavailable, consider substituting with a similar Swiss cheese.
- To save time, caramelized onions can be prepared in advance and refrigerated.
Keywords: French onion soup mac and cheese, caramelized onion mac and cheese, cheesy macaroni, Gruyère mac and cheese, comfort food recipe, French fusion recipe
