French Onion Soup Mac & Cheese

This dish is naturally a strong flavor pairing: sweet caramelized onions, savory broth, nutty Gruyère, and creamy pasta all belong together. The only risk is that it can become too heavy or too sweet, so this version uses a little Dijon, thyme, Worcestershire, and black pepper to sharpen the flavor and keep it balanced.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large heavy skillet or Dutch oven over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. Add the 700 g sliced onions, 1 teaspoon salt, and 0.5 teaspoon black pepper. Cook for 25 to 30 minutes, stirring often, until the onions are deeply golden and very soft. Lower the heat if they start browning too fast. Stir in the thyme and garlic, then cook for 1 minute. Add the 0.25 cup sherry and scrape up any browned bits. Let it reduce for 1 to 2 minutes. Add the 1 cup broth and 1 teaspoon Worcestershire sauce. Simmer for 4 to 5 minutes until the liquid is mostly reduced but the onions are still jammy. Set aside.

Step 2

Bring a large pot of salted water to a boil. Add the 240 g pasta and cook until just shy of al dente, about 1 minute less than package directions. Drain and set aside.

Step 3

In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in the 2 cups milk. Cook, whisking often, for 3 to 5 minutes until slightly thickened. Lower the heat and stir in 170 g Gruyère, 100 g white cheddar, 30 g Parmesan, 2 teaspoons Dijon, 0.75 teaspoon black pepper, 0.13 teaspoon nutmeg, and 0.5 teaspoon salt. Stir until smooth.

Step 4

Reserve about 0.5 cup of the caramelized onions for the top. Fold the remaining onions into the cheese sauce, then stir in the cooked pasta. Transfer everything to a lightly greased 23 x 33 cm baking dish or similar 3-quart dish.

Step 5

In a small bowl, mix 60 g Gruyère, 0.5 cup panko, 1 teaspoon olive oil, 1 teaspoon thyme, and 0.25 teaspoon crushed red pepper flakes if using. Scatter the reserved onions over the pasta, then sprinkle the breadcrumb mixture on top.

Step 6

Bake at 200°C / 400°F for 15 minutes until bubbling. Then broil for 2 to 3 minutes until the top is golden and crisp. Watch closely so it does not burn. Let it rest for 5 minutes before serving.