French Onion Mac and Cheese
French Onion Mac and Cheese
Ingredients
For the Caramelized Onions
- 2 tablespoons unsalted butter
- 3 yellow onions, thinly sliced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons dry sherry, or dry white wine
For the Mac and Cheese
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 6 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, finely grated, plus more for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon fresh thyme, chopped, for garnish
Instructions
- 1
Melt 2 tablespoons of unsalted butter in a large Dutch oven or oven-safe pot over medium-low heat. Add the thinly sliced yellow onions, granulated sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and caramelized. If they start to stick, add a tablespoon of water.
⏱️ 25 min
- 2
Deglaze the pot by adding the dry sherry (or dry white wine) to the caramelized onions. Scrape up any browned bits from the bottom of the pot. Remove the onions from the pot and set aside.
⏱️ 2 min
- 3
In the same pot, melt the remaining 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min
- 4
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 5
Gradually whisk in the beef broth and whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken, about 5 minutes.
⏱️ 5 min
- 6
Stir in the Dijon mustard and Worcestershire sauce. Add the elbow macaroni to the pot. Bring to a boil, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min
- 7
Remove the pot from the heat. Stir in the shredded Gruyère cheese and finely grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min
- 8
Stir in the reserved caramelized onions. If desired, transfer the mac and cheese to an oven-safe baking dish, top with additional grated Parmesan cheese, and broil for 2-3 minutes until golden and bubbly. Alternatively, serve directly from the pot.
⏱️ 3 min•🌡️ 400
- 9
Garnish with fresh chopped thyme before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Mac and Cheese
For the Caramelized Onions
- 2 tablespoons unsalted butter
- 3 yellow onions, thinly sliced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons dry sherry, or dry white wine
For the Mac and Cheese
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 6 ounces Gruyère cheese, shredded
- 2 ounces Parmesan cheese, finely grated, plus more for topping
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon fresh thyme, chopped, for garnish
Instructions
- 1
Melt 2 tablespoons of unsalted butter in a large Dutch oven or oven-safe pot over medium-low heat. Add the thinly sliced yellow onions, granulated sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden brown and caramelized. If they start to stick, add a tablespoon of water.
⏱️ 25 min - 2
Deglaze the pot by adding the dry sherry (or dry white wine) to the caramelized onions. Scrape up any browned bits from the bottom of the pot. Remove the onions from the pot and set aside.
⏱️ 2 min - 3
In the same pot, melt the remaining 4 tablespoons of unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 5
Gradually whisk in the beef broth and whole milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken, about 5 minutes.
⏱️ 5 min - 6
Stir in the Dijon mustard and Worcestershire sauce. Add the elbow macaroni to the pot. Bring to a boil, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 10 min - 7
Remove the pot from the heat. Stir in the shredded Gruyère cheese and finely grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste.
⏱️ 3 min - 8
Stir in the reserved caramelized onions. If desired, transfer the mac and cheese to an oven-safe baking dish, top with additional grated Parmesan cheese, and broil for 2-3 minutes until golden and bubbly. Alternatively, serve directly from the pot.
⏱️ 3 min•🌡️ 400 - 9
Garnish with fresh chopped thyme before serving.
⏱️ 1 min