French Onion Mac and Cheese
Directions
- 1Thin slice about 5 to 6 Spanish onions, as a lot of caramelized onions are needed for this recipe.
- 2In a heavy-bottom pot over low heat, add a couple tablespoons of olive oil, followed by all of your sliced onions.
- 3Stir the onions every few minutes, about every 5 minutes.
- 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.
- 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.
- 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.
- 7Once onions are caramelized to a deep brown color (about 45 minutes to an hour), add about 5 to 6 minced garlic cloves.
- 8Followed by the leaves from a few sprigs of thyme.
- 9Stir this in and immediately add a quarter cup of balsamic vinegar (or red/white wine or other spirits).
- 10Reduce the vinegar for a couple of minutes until it starts to smell nice and sweet.
- 11While the vinegar reduces, strain the pasta.
- 12Add about 2 cups of heavy cream to the onion mixture.
- 13Add a nice pinch of black pepper.
- 14Add about 1 quart of beef stock or bone broth.
- 15Add a pinch of kosher salt.
- 16Let the mixture come to a simmer and remove it from the heat.
- 17Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese. (This step can be done while onions are caramelizing).
- 18Add about 2 cups of Panko breadcrumbs to a separate bowl.
- 19Add about a third of the grated cheese to the breadcrumbs.
- 20To the rest of the cheese, add the French onion sauce and the barely cooked pasta.
- 21Mix everything thoroughly (a smaller bowl might be better for mixing).
- 22Transfer the mixture into a deep 9x13 pan.
- 23Top generously with the cheesy breadcrumbs.
- 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.
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