French Onion Mac and Cheese
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 5 Spanish onions, large, thinly sliced
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 sprigs fresh thyme, leaves removed
- 1/4 cup balsamic vinegar, or dry red wine
For the Macaroni and Cheese
- 1 pound pasta, such as penne, cooked very al dente
- 2 cups heavy cream
- 1/4 teaspoon black pepper, as needed
- 1 quart beef stock
- 1/2 teaspoon kosher salt, as needed
- 8 ounces Swiss cheese, grated
- 8 ounces Parmesan cheese, grated
For the Topping
- 2 cups Panko breadcrumbs
- 1/3 grated Swiss and Parmesan cheese, of the total grated cheese, reserved for topping
Instructions
- 1
Thinly slice the 5 large Spanish onions. In a heavy-bottom pot or Dutch oven, add the 2 tablespoons of olive oil over low heat. Add all the sliced onions to the pot.
⏱️ 5 min
- 2
Caramelize the onions slowly, stirring every 5 minutes. As sugars and onion bits (fond) stick to the bottom of the pot, use a wooden spoon or spatula to scrape them up. If the fond becomes too stubborn, add 1 to 2 tablespoons of water to deglaze and dissolve the brown bits, then continue caramelizing. This process will take approximately 45 minutes to 1 hour until the onions are deeply caramelized and a rich brown color.
⏱️ 50 min
- 3
While the onions are caramelizing, bring a large pot of salted water to a boil. Add the 1 pound of pasta and cook for only 3 to 4 minutes (it should be very al dente, almost undercooked), as it will finish cooking in the oven. Strain the pasta and set aside.
⏱️ 10 min
- 4
Once the onions are fully caramelized, add the 5 minced garlic cloves and the leaves from the 2 sprigs of fresh thyme to the pot. Stir these in and cook for 1 minute until fragrant.
⏱️ 2 min
- 5
Immediately add the 1/4 cup of balsamic vinegar (or wine) to the pot. Reduce the vinegar for 2 minutes, stirring constantly, until it smells sweet and has slightly thickened.
⏱️ 2 min
- 6
Pour in the 2 cups of heavy cream and add the 1/4 teaspoon of black pepper. Stir to combine.
⏱️ 2 min
- 7
Add the 1 quart of beef stock and the 1/2 teaspoon of kosher salt to the mixture. Bring the sauce to a gentle simmer, then remove it from the heat.
⏱️ 5 min
- 8
Grate the 8 ounces of Swiss cheese and the 8 ounces of Parmesan cheese. Set aside about one-third of the total grated cheese mixture for the topping.
⏱️ 10 min
- 9
In a separate bowl, combine the 2 cups of Panko breadcrumbs with the reserved one-third of the grated cheese mixture. Mix well.
⏱️ 2 min
- 10
Preheat your oven to 375°F. To the remaining two-thirds of the grated cheese, add the French onion sauce and the barely cooked pasta. Mix everything thoroughly until the pasta is evenly coated.
⏱️ 5 min•🌡️ 375
- 11
Pour the pasta and sauce mixture into a deep 9x13 inch baking pan. Spread it evenly.
⏱️ 1 min
- 12
Generously sprinkle the Panko and cheese topping over the pasta mixture in the baking pan.
⏱️ 1 min
- 13
Bake the casserole for 15 to 20 minutes, or until the breadcrumbs are golden brown and toasty, and the mac and cheese is bubbling.
⏱️ 20 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 5 Spanish onions, large, thinly sliced
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 2 sprigs fresh thyme, leaves removed
- 1/4 cup balsamic vinegar, or dry red wine
For the Macaroni and Cheese
- 1 pound pasta, such as penne, cooked very al dente
- 2 cups heavy cream
- 1/4 teaspoon black pepper, as needed
- 1 quart beef stock
- 1/2 teaspoon kosher salt, as needed
- 8 ounces Swiss cheese, grated
- 8 ounces Parmesan cheese, grated
For the Topping
- 2 cups Panko breadcrumbs
- 1/3 grated Swiss and Parmesan cheese, of the total grated cheese, reserved for topping
Instructions
- 1
Thinly slice the 5 large Spanish onions. In a heavy-bottom pot or Dutch oven, add the 2 tablespoons of olive oil over low heat. Add all the sliced onions to the pot.
⏱️ 5 min - 2
Caramelize the onions slowly, stirring every 5 minutes. As sugars and onion bits (fond) stick to the bottom of the pot, use a wooden spoon or spatula to scrape them up. If the fond becomes too stubborn, add 1 to 2 tablespoons of water to deglaze and dissolve the brown bits, then continue caramelizing. This process will take approximately 45 minutes to 1 hour until the onions are deeply caramelized and a rich brown color.
⏱️ 50 min - 3
While the onions are caramelizing, bring a large pot of salted water to a boil. Add the 1 pound of pasta and cook for only 3 to 4 minutes (it should be very al dente, almost undercooked), as it will finish cooking in the oven. Strain the pasta and set aside.
⏱️ 10 min - 4
Once the onions are fully caramelized, add the 5 minced garlic cloves and the leaves from the 2 sprigs of fresh thyme to the pot. Stir these in and cook for 1 minute until fragrant.
⏱️ 2 min - 5
Immediately add the 1/4 cup of balsamic vinegar (or wine) to the pot. Reduce the vinegar for 2 minutes, stirring constantly, until it smells sweet and has slightly thickened.
⏱️ 2 min - 6
Pour in the 2 cups of heavy cream and add the 1/4 teaspoon of black pepper. Stir to combine.
⏱️ 2 min - 7
Add the 1 quart of beef stock and the 1/2 teaspoon of kosher salt to the mixture. Bring the sauce to a gentle simmer, then remove it from the heat.
⏱️ 5 min - 8
Grate the 8 ounces of Swiss cheese and the 8 ounces of Parmesan cheese. Set aside about one-third of the total grated cheese mixture for the topping.
⏱️ 10 min - 9
In a separate bowl, combine the 2 cups of Panko breadcrumbs with the reserved one-third of the grated cheese mixture. Mix well.
⏱️ 2 min - 10
Preheat your oven to 375°F. To the remaining two-thirds of the grated cheese, add the French onion sauce and the barely cooked pasta. Mix everything thoroughly until the pasta is evenly coated.
⏱️ 5 min•🌡️ 375 - 11
Pour the pasta and sauce mixture into a deep 9x13 inch baking pan. Spread it evenly.
⏱️ 1 min - 12
Generously sprinkle the Panko and cheese topping over the pasta mixture in the baking pan.
⏱️ 1 min - 13
Bake the casserole for 15 to 20 minutes, or until the breadcrumbs are golden brown and toasty, and the mac and cheese is bubbling.
⏱️ 20 min•🌡️ 375