French Onion Soup Mac & Cheese

40 mins
Serves 1
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Directions

  1. 1Add onions into a pan with butter & a pinch of salt, then cook over a medium heat for 30-40 mins until dark, golden & caramelised.
  2. 2Add onions into a pan with butter & a pinch of salt, then cook over a medium heat for 30-40 mins until dark, golden & caramelised.
  3. 3Add onions into a pan with butter & a pinch of salt, then cook over a medium heat for 30-40 mins until dark, golden & caramelised.
  4. 4Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed and evaporated. Set aside until ready to use.
  5. 5Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed and evaporated. Set aside until ready to use.
  6. 6Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed and evaporated. Set aside until ready to use.
  7. 7Slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook in the oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs.
  8. 8Slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook in the oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs.
  9. 9Slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook in the oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs.
  10. 10Melt butter in a pan over a medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, taking your time to ensure no lumps form.
  11. 11Melt butter in a pan over a medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, taking your time to ensure no lumps form.
  12. 12Melt butter in a pan over a medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, taking your time to ensure no lumps form.
  13. 13Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so bottom doesn’t burn.
  14. 14Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so bottom doesn’t burn.
  15. 15Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so bottom doesn’t burn.
  16. 16Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use.
  17. 17Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use.
  18. 18Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use.
  19. 19Bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta.
  20. 20Bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta.
  21. 21Bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta.
  22. 22Place pasta in large pan, pour over sauce & mix. If sauce too thick, add splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions.
  23. 23Place pasta in large pan, pour over sauce & mix. If sauce too thick, add splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions.
  24. 24Place pasta in large pan, pour over sauce & mix. If sauce too thick, add splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions.
  25. 25Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & serve.
  26. 26Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & serve.
  27. 27Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & 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 grating nutmeg
  • 5 grating nutmeg
  • 5 grating nutmeg
  • 1 to taste salt & pepper
  • 1 to taste salt & pepper
  • 1 to taste salt & pepper
  • 1 spirali (cavatappi) pasta
  • 1 spirali (cavatappi) pasta
  • 1 spirali (cavatappi) pasta

Equipment

knifecutting boardwokblenderbaking traysaucepanwhiskgrater