French Onion Soup Macaroni and Cheese
Indulge in the ultimate comfort food fusion with this French Onion Soup Macaroni and Cheese—a decadent blend of two beloved classics! Creamy, rich cheese sauce meets sweet, caramelized onions and the savory depth of beef broth, creating a macaroni and cheese experience like no other. Featuring a trio of Gruyère, white cheddar, and Parmesan for unparalleled flavor, this dish is crowned with a golden, crispy panko breadcrumb topping for the perfect textural contrast. With hints of dry white wine, thyme, and garlic, this recipe is a symphony of flavors that will transport your taste buds straight to a cozy Parisian bistro. Ideal for family dinners or special gatherings, this irresistible baked mac and cheese will be your newest obsession.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 3 large yellow onions
- 1 teaspoon granulated sugar
- 1.5 teaspoons salt
- 0.5 cup dry white wine
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 2 cups whole milk
- 2 cups Gruyère cheese, shredded
- 1.5 cups white cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 12 ounces elbow macaroni
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Slice the onions thinly. In a large skillet over medium heat, melt 4 tablespoons of butter.
Add the sliced onions, sugar, and 1 teaspoon of salt. Stir to coat the onions in butter. Cook, stirring occasionally, until the onions are deep golden-brown and caramelized, 25-30 minutes.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan and cook until the wine is evaporated, about 2-3 minutes. Stir in the minced garlic and cook for 1 minute. Remove the onions from the heat and set aside.
Preheat your oven to 375°F (190°C).
Cook the macaroni in a large pot of salted boiling water until al dente, according to the package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the beef broth and milk, making sure there are no lumps. Bring the mixture to a simmer, stirring constantly, until slightly thickened, about 5 minutes.
Lower the heat to medium-low and slowly stir in the Gruyère, cheddar, and Parmesan cheeses until melted and smooth. Add the thyme, black pepper, and the remaining 0.5 teaspoon of salt. Stir to combine.
Add the caramelized onions to the cheese sauce and mix well. Then, fold in the cooked macaroni until evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumbs evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Let the dish cool for 5 minutes before serving. Enjoy your French Onion Soup Macaroni and Cheese!
Nutrition Facts
Calories |
4637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 4117 mg | 179% | |
| Total Carbohydrate | 392.4 g | 143% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 62.9 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 4578 mg | 352% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
