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French Onion Soup Mac & Cheese

The ultimate comfort food mashup! Creamy mac and cheese infused with the deep, savory flavors of caramelized onions, beef broth, and thyme, all topped with a bubbly Gruyère crust.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Autumn, French-American
Calories: 680

Ingredients
  

Caramelized Onions
  • 3 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp granulated sugar
  • 1 tsp salt
Sauce and Pasta
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves plus more for garnish
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 lb cavatappi pasta
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg optional
Cheese Topping
  • 2 cups shredded Gruyère cheese divided
  • 1.5 cups shredded provolone cheese divided

Equipment

  • Large Dutch Oven
  • 9x13 baking dish
  • Wooden spoon
  • Cheese Grater

Method
 

  1. Caramelize the onions: In a large Dutch oven, melt butter and olive oil over medium-low heat. Add sliced onions and cook for 10 mins until soft. Sprinkle with sugar and salt. Continue cooking, stirring occasionally, for 45-60 minutes until deeply golden brown and jammy.
  2. Add the garlic and thyme; cook for 1 minute until fragrant. Sprinkle flour over the onions and cook for 2 minutes, stirring constantly.
  3. Pour in the white wine to deglaze the pot, scraping up browned bits. Let it reduce by half, about 2-3 minutes.
  4. Whisk in the beef broth and heavy cream. Bring to a simmer and let thicken for 5-7 minutes. Stir in black pepper and nutmeg.
  5. Preheat oven to 375°F (190°C). Cook pasta in salted water for 1-2 minutes less than al dente. Drain well.
  6. Remove sauce from heat. Stir in 1 1/2 cups Gruyère and 1 cup provolone until melted. Add the drained pasta and stir to coat.
  7. Transfer mixture to a 9x13 baking dish. Toss remaining cheeses and sprinkle evenly over the top.
  8. Bake for 20-25 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with fresh thyme.

Notes

Do not rush the caramelization of the onions; it is the foundation of the dish's flavor. For a crispier top, broil for the last 1-2 minutes, watching closely.