French Onion Soup Mac & Cheese

40 mins
Serves 1
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Directions

  1. 1Add onions to a pan with butter and a pinch of salt, cook over medium heat for 30-40 minutes until caramelized.
  2. 2Add onions to a pan with butter and a pinch of salt, cook over medium heat for 30-40 minutes until caramelized.
  3. 3Add onions to a pan with butter and a pinch of salt, cook over medium heat for 30-40 minutes until caramelized.
  4. 4Add stock and thyme; cook on medium-high heat for 10 minutes until most of the stock is absorbed.
  5. 5Add stock and thyme; cook on medium-high heat for 10 minutes until most of the stock is absorbed.
  6. 6Add stock and thyme; cook on medium-high heat for 10 minutes until most of the stock is absorbed.
  7. 7Slice baguette into discs. In a bowl, combine baguette slices with olive oil, thyme, and salt; mix until evenly coated. Bake for 5-10 minutes until golden and crisp. Blitz into coarse breadcrumbs in a blender.
  8. 8Slice baguette into discs. In a bowl, combine baguette slices with olive oil, thyme, and salt; mix until evenly coated. Bake for 5-10 minutes until golden and crisp. Blitz into coarse breadcrumbs in a blender.
  9. 9Slice baguette into discs. In a bowl, combine baguette slices with olive oil, thyme, and salt; mix until evenly coated. Bake for 5-10 minutes until golden and crisp. Blitz into coarse breadcrumbs in a blender.
  10. 10Melt butter in a pan over medium heat, then mix in flour until combined. Cook for a few minutes, then gradually whisk in the milk, ensuring no lumps form. Once the milk is mixed in, bubble the sauce for a few minutes, constantly stirring.
  11. 11Melt butter in a pan over medium heat, then mix in flour until combined. Cook for a few minutes, then gradually whisk in the milk, ensuring no lumps form. Once the milk is mixed in, bubble the sauce for a few minutes, constantly stirring.
  12. 12Melt butter in a pan over medium heat, then mix in flour until combined. Cook for a few minutes, then gradually whisk in the milk, ensuring no lumps form. Once the milk is mixed in, bubble the sauce for a few minutes, constantly stirring.
  13. 13Remove the béchamel from the heat. Add 2/3 of the caramelized onions, cheeses, mustard, nutmeg, salt, and pepper to taste. Set aside.
  14. 14Remove the béchamel from the heat. Add 2/3 of the caramelized onions, cheeses, mustard, nutmeg, salt, and pepper to taste. Set aside.
  15. 15Remove the béchamel from the heat. Add 2/3 of the caramelized onions, cheeses, mustard, nutmeg, salt, and pepper to taste. Set aside.
  16. 16Boil a large pot of salted water, add pasta, and cook for 8-10 minutes until al dente.
  17. 17Boil a large pot of salted water, add pasta, and cook for 8-10 minutes until al dente.
  18. 18Boil a large pot of salted water, add pasta, and cook for 8-10 minutes until al dente.
  19. 19Place cooked pasta in a large pan, pour over the sauce and mix. Add pasta water if the sauce is too thick. Smooth it out, top with breadcrumbs and remaining caramelized onions. Broil for 5 minutes to toast breadcrumbs and serve.
  20. 20Place cooked pasta in a large pan, pour over the sauce and mix. Add pasta water if the sauce is too thick. Smooth it out, top with breadcrumbs and remaining caramelized onions. Broil for 5 minutes to toast breadcrumbs and serve.
  21. 21Place cooked pasta in a large pan, pour over the sauce and mix. Add pasta water if the sauce is too thick. Smooth it out, top with breadcrumbs and remaining caramelized onions. Broil for 5 minutes to toast breadcrumbs and serve.

Ingredients

  • 3 white onions, julienned
  • 3 white onions, julienned
  • 3 white onions, julienned
  • 65 g unsalted butter
  • 65 g unsalted butter
  • 65 g unsalted butter
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp thyme, needles finely chopped
  • 1 tbsp thyme, needles finely chopped
  • 1 tbsp thyme, needles finely chopped
  • 300 ml beef stock
  • 300 ml beef stock
  • 300 ml beef stock
  • 1 small baguette
  • 1 small baguette
  • 1 small baguette
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 110 g unsalted butter
  • 110 g unsalted butter
  • 110 g unsalted butter
  • 110 g all purpose flour
  • 110 g all purpose flour
  • 110 g all purpose flour
  • 1.1 l whole milk
  • 1.1 l whole milk
  • 1.1 l whole milk
  • 100 g gruyere cheese
  • 100 g gruyere cheese
  • 100 g gruyere cheese
  • 100 g mozzarella cheese, grated
  • 100 g mozzarella cheese, grated
  • 100 g mozzarella cheese, grated
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 1 tsp dijon mustard
  • 5 gratings nutmeg
  • 5 gratings nutmeg
  • 5 gratings nutmeg
  • 0 salt & pepper
  • 0 salt & pepper
  • 0 salt & pepper
  • 500 g spirali (cavatappi) pasta
  • 500 g spirali (cavatappi) pasta
  • 500 g spirali (cavatappi) pasta

Equipment

knifecutting boardwok or frying panblenderbaking traysaucepanwhiskgrater