French Onion Mac and Cheese

60 mins
Serves 1
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Directions

  1. 1Thin slice about 5 to 6 Spanish onions, as a lot of caramelized onions are needed for this recipe.
  2. 2In a heavy-bottom pot over low heat, add a couple tablespoons of olive oil, followed by all of your sliced onions.
  3. 3Stir the onions every few minutes, about every 5 minutes.
  4. 4After about 10 minutes, when some sugars and onion bits stick to the bottom of your pot (fond), use your sliced onions to scrub these bits back up.
  5. 5Once the fond can no longer be scrubbed up with your onions, add a tablespoon or two of water to dissolve and pick up those brown bits. Repeat this process as many times as needed.
  6. 6In a separate pot of boiling salted water, add about a pound of your favorite pasta and cook for maybe 3 to 4 minutes, as it will finish cooking in the oven.
  7. 7Once onions are caramelized to a deep brown color (about 45 minutes to an hour), add about 5 to 6 minced garlic cloves.
  8. 8Followed by the leaves from a few sprigs of thyme.
  9. 9Stir this in and immediately add a quarter cup of balsamic vinegar (or red/white wine or other spirits).
  10. 10Reduce the vinegar for a couple of minutes until it starts to smell nice and sweet.
  11. 11While the vinegar reduces, strain the pasta.
  12. 12Add about 2 cups of heavy cream to the onion mixture.
  13. 13Add a nice pinch of black pepper.
  14. 14Add about 1 quart of beef stock or bone broth.
  15. 15Add a pinch of kosher salt.
  16. 16Let the mixture come to a simmer and remove it from the heat.
  17. 17Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese. (This step can be done while onions are caramelizing).
  18. 18Add about 2 cups of Panko breadcrumbs to a separate bowl.
  19. 19Add about a third of the grated cheese to the breadcrumbs.
  20. 20To the rest of the cheese, add the French onion sauce and the barely cooked pasta.
  21. 21Mix everything thoroughly (a smaller bowl might be better for mixing).
  22. 22Transfer the mixture into a deep 9x13 pan.
  23. 23Top generously with the cheesy breadcrumbs.
  24. 24Bake at 375 degrees Fahrenheit for about 15 to 20 minutes, or until the breadcrumbs are nice and toasted.

Ingredients

  • 2 tbsp olive oil
  • 5 Spanish onions
  • 5 garlic cloves
  • 2 sprigs thyme, leaves removed
  • 0.25 cup balsamic vinegar
  • 2 cups heavy cream
  • 1 quart beef stock or bone broth
  • pinch black pepper
  • pinch kosher salt
  • 1 lb pasta
  • 8 ounces Swiss cheese
  • 8 ounces Parmesan cheese
  • 2 cups Panko breadcrumbs

Equipment

heavy bottom potwooden spoonbamboo spooncolanderbox graterbowl9x13 pan

Tips

  • When making French onion soup, all the flavor comes from the onions.
  • When grating cheese, once you get close to the grater, switch to the palm of your hand as it is a tougher surface.
  • Don't throw away the Parmesan rind; steep it into your marinara sauce or soups.