French Onion Soup Mac and Cheese
Indulge in a delightful fusion of comfort foods with our French Onion Soup Mac and Cheese! This creamy dish brings together the savory flavors of caramelized onions, a trio of ooey-gooey cheeses, and a hint of thyme, all baked to golden perfection. Get ready for a deliciously cheesy experience that will warm your heart and satisfy your cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions, almost burned
- paprika and cayenne pepper
🥩Meat & Seafood(1)
- beef stock for the French onion soup
🥛Dairy & Eggs(2)
- Gruyere, white cheddar, and fontina
- heavy cream for the mac and cheese
🫙Pantry Staples(1)
- noodles
🧂Spices & Seasonings(1)
- thymeoptional
👨🍳 Instructions
- 1
Caramelize onions on high heat with plenty of oil until almost burned, de-glaze with water and repeat until desired color.
- 2
Build roux on top of the onions with paprika and cayenne pepper.
- 3
Add heavy cream and beef stock to the mixture.
- 4
Incorporate Gruyere, white cheddar, and fontina cheese.
- 5
Mix in your choice of noodles and serve.
💡 Pro Tips
- ✓Caramelize onions at 325-350°F (medium-high) for 45-60 minutes, deglazing every 15 minutes with 2-3 tablespoons of liquid to develop deep Maillard reaction compounds without burning the fond.technique325-350°F, 45-60 minutes
- ✓Build your roux directly on the caramelized onions using a 1:1 ratio of fat to flour by weight, cooking for 3-4 minutes to eliminate raw flour taste while preserving the onion's caramelized flavors.technique1:1 ratio by weight
- ✓Heat your cream and stock to 140-160°F before adding to the roux to prevent temperature shock that causes the sauce to break and become grainy.timing140-160°F
- ✓Add cheese off heat in 3 stages, incorporating each addition completely before adding more, as overheating above 180°F causes proteins to coagulate and separate from fats.techniqueBelow 180°F
- ✓Reserve 1 cup of starchy pasta cooking water before draining to adjust sauce consistency, as the starch acts as a natural emulsifier and prevents the cheese sauce from breaking.ingredient1 cup pasta water
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French Onion Soup Mac and Cheese
Indulge in a delightful fusion of comfort foods with our French Onion Soup Mac and Cheese! This creamy dish brings together the savory flavors of caramelized onions, a trio of ooey-gooey cheeses, and a hint of thyme, all baked to golden perfection. Get ready for a deliciously cheesy experience that will warm your heart and satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onions, almost burned
- paprika and cayenne pepper
🥩Meat & Seafood(1)
- beef stock for the French onion soup
🥛Dairy & Eggs(2)
- Gruyere, white cheddar, and fontina
- heavy cream for the mac and cheese
🫙Pantry Staples(1)
- noodles
🧂Spices & Seasonings(1)
- thymeoptional
👨🍳 Instructions
- 1
Caramelize onions on high heat with plenty of oil until almost burned, de-glaze with water and repeat until desired color.
- 2
Build roux on top of the onions with paprika and cayenne pepper.
- 3
Add heavy cream and beef stock to the mixture.
- 4
Incorporate Gruyere, white cheddar, and fontina cheese.
- 5
Mix in your choice of noodles and serve.
💡 Pro Tips
- ✓Caramelize onions at 325-350°F (medium-high) for 45-60 minutes, deglazing every 15 minutes with 2-3 tablespoons of liquid to develop deep Maillard reaction compounds without burning the fond.technique325-350°F, 45-60 minutes
- ✓Build your roux directly on the caramelized onions using a 1:1 ratio of fat to flour by weight, cooking for 3-4 minutes to eliminate raw flour taste while preserving the onion's caramelized flavors.technique1:1 ratio by weight
- ✓Heat your cream and stock to 140-160°F before adding to the roux to prevent temperature shock that causes the sauce to break and become grainy.timing140-160°F
- ✓Add cheese off heat in 3 stages, incorporating each addition completely before adding more, as overheating above 180°F causes proteins to coagulate and separate from fats.techniqueBelow 180°F
- ✓Reserve 1 cup of starchy pasta cooking water before draining to adjust sauce consistency, as the starch acts as a natural emulsifier and prevents the cheese sauce from breaking.ingredient1 cup pasta water