French Onion Mac & Cheese

This recipe, featured at our Back to School Wine 101 event, is a cozy mashup of two classics: the rich, sweet flavors of French onion soup layered into creamy, cheesy macaroni. Golden caramelized onions bring depth, while crispy thyme breadcrumbs add crunch. It’s comfort food with flair. Enjoy!

Ingredients for French Onion Mac & Cheese

Caramelized Onions

• 3 white onions, thinly sliced

• 65 g (about 4 ½ tbsp) unsalted butter

• Pinch of salt

• 1 tbsp fresh thyme leaves, finely chopped

• 300 ml (1 ¼ cups) beef stock

Thyme Breadcrumbs

• 1 small baguette

• 3 tbsp olive oil

• 1 tbsp fresh thyme leaves, finely chopped

• Pinch of salt

Mac & Cheese Base

• 110 g (½ cup) unsalted butter

• 110 g (scant 1 cup) all-purpose flour

• 1.1 liters (4 ½ cups) whole milk

• 100 g (1 cup) Gruyère cheese, grated

• 100 g (1 cup) mozzarella cheese, grated

• 1 tsp Dijon mustard

• 5 gratings fresh nutmeg (or about ¼ tsp)

• Salt and freshly ground black pepper, to taste

• 450 g (1 lb) spirali or cavatappi pasta

Method

Step 1: Caramelize the onions

1. In a large pan, melt the butter over medium heat. Add the onions and a pinch of salt.

2. Cook slowly for 30–40 minutes, stirring often, until the onions are deep golden brown.

3. Add the beef stock and thyme. Raise the heat to medium-high and cook for about 10 minutes, until most of the liquid has reduced.

4. Set aside.

Step 2: Make the breadcrumbs

1. Preheat the oven to 375°F (190°C).

2. Slice the baguette into discs. Toss in a bowl with olive oil, thyme, and salt until evenly coated.

3. Spread on a baking sheet and bake for 5–10 minutes, until golden and crisp.

4. Cool slightly, then pulse in a blender or food processor into coarse crumbs.

Step 3: Cook the pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook for 8–10 minutes, until just al dente.

3. Reserve ½ cup pasta water, then drain.

Step 4: Make the cheese sauce

1. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2–3 minutes to remove the raw flavor.

2. Gradually whisk in the milk, a little at a time, until smooth.

3. Simmer for a few minutes, stirring constantly, until the sauce thickens.

4. Remove from the heat and stir in ⅔ of the caramelized onions, Gruyère, mozzarella, Dijon mustard, nutmeg, and seasoning.

Step 5: Assemble & finish

1. Combine the cooked pasta with the cheese sauce, adding a splash of pasta water if the sauce feels too thick.

2. Transfer to a large ovenproof dish.

3. Top with the breadcrumbs and the remaining caramelized onions.

4. Place under the broiler (grill) for 5 minutes, until the top is golden and bubbling.

Serve hot and watch this French Onion Mac & Cheese disappear.

• recipe by Kayla Nowacki

  

  French Onion Mac & Cheese at our Back to School Wine 101 event.