French Onion Soup Mac & Cheese

French Onion Soup Mac and Cheese brings together the rich, caramelized flavors of classic French onion soup with the creamy comfort of mac and cheese. This dish is perfect for cozy nights when you want something warm and indulgent that still feels familiar. The deep savory onions mixed with a medley of melted cheeses and topped with a crisp golden crust make it truly irresistible.

Ingredients

• Elbow macaroni: twelve ounces best if you cook until just al dente so it holds texture after baking
• Yellow onions: three large thinly sliced essential for slow caramelizing to unlock sweetness and depth
• Olive oil: two tablespoons use a good quality extra virgin for flavor
• Butter: three tablespoons adds creaminess and helps build the roux
• Garlic: two cloves minced brightens and balances the rich base
• Flour: three tablespoons for thickening the sauce, choose all-purpose
• Vegetable broth: two cups gives the soup element without overpowering, homemade or low sodium boxed is great
• Whole milk: two cups adds richness and creaminess
• Heavy cream: half a cup makes the sauce decadent and smooth
• Gruyère cheese: two cups shredded melts beautifully with nutty complexity, look for fresh blocks
• Sharp cheddar cheese: one cup shredded sharpness adds bite and character
• Mozzarella cheese: one cup shredded keeps the mac and cheese wonderfully gooey
• Salt: one teaspoon enhances all flavors
• Black pepper: half a teaspoon freshly ground for best taste
• Fresh thyme: one teaspoon or dried half a teaspoon pairs perfectly with caramelized onions
• Breadcrumbs: one cup for a crunchy topping, use panko for extra crispness
• Parmesan cheese: half a cup grated sharpness in the crust boosts savory notes

Step-by-Step Instructions

Sauté the onions:

Heat olive oil and one tablespoon butter in a skillet over medium heat. Add the sliced onions and cook slowly, stirring often for about 25 to 30 minutes until they are soft, deeply golden, and caramelized. This slow process brings out their natural sweetness and creates the soup’s signature flavor. Stir in minced garlic and thyme just before moving to the next step so the aromatics stay fresh.

Make the roux and sauce:

Add the remaining butter to the pan with onions. Sprinkle in the flour and stir well cooking for about two to three minutes to remove the raw taste. This roux is the thickening base. Slowly whisk in the vegetable broth, then pour in the milk and heavy cream, stirring constantly to keep the sauce smooth and lump free. Let the mixture thicken gently over medium heat until it coats the back of a spoon.

Melt the cheeses:

Lower the heat and add the shredded Gruyère, sharp cheddar, and mozzarella cheese to the sauce. Stir continuously until all the cheese is melted and the sauce is silky. Season with salt and freshly ground black pepper.

Combine pasta and onions:

Toss the freshly cooked al dente elbow macaroni directly into the cheese and onion sauce, ensuring every piece is coated with that luscious mixture.

Prepare for baking:

Butter a suitable baking dish. Transfer the cheesy pasta mixture into the dish and level the top. Mix the breadcrumbs with grated Parmesan cheese and sprinkle evenly over the mac and cheese to create a crispy topping.

Bake:

Place the dish in the oven preheated to 375 degrees Fahrenheit and bake for about 20 to 25 minutes or until the top is golden brown and bubbling around the edges.

Rest and serve:

Remove from the oven and let the dish rest for five minutes. Garnish with a few fresh thyme leaves and serve while warm and inviting.

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Storage tips

Store leftovers in an airtight container and refrigerate for up to three days. Reheat gently in the oven or microwave adding a splash of milk if it feels dry. This dish freezes well if you want to prepare in advance; thaw overnight in the fridge before reheating for best results.

Ingredient substitutions

If you do not have Gruyère, Emmental makes a similar melting cheese with mild nuttiness. For a dairy-free version, try plant-based cheeses but expect a difference in texture. Use gluten-free flour and breadcrumbs to adapt for dietary needs. Vegetable broth can be swapped with chicken broth for non-vegetarian eaters.

Serving suggestions

Pair with a simple crisp green salad dressed lightly with lemon vinaigrette to cut the richness. This mac and cheese works beautifully alongside roasted root vegetables or a bowl of steamed green beans. A glass of dry white wine or sparkling water with lemon will refresh the palate.

Cultural context

French onion soup originated in Paris as a humble, hearty outer-coat for onions slow cooked and served with bread and melted cheese. This recipe elevates the concept by combining it with a beloved American comfort food making a cross-cultural spin on tradition that honors both backgrounds.

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Frequently Asked Questions

→ How do you achieve perfectly caramelized onions?

Cook sliced yellow onions slowly over medium heat in olive oil and butter, stirring frequently for 25-30 minutes until deep golden and sweet.

→ What cheeses work best for melting in this dish?

Gruyère, sharp cheddar, and mozzarella combine to create a rich, creamy melt with balanced flavor and smooth texture.

→ Can I use a different type of pasta?

While elbow macaroni is traditional, short tubular pastas like penne or cavatappi hold the sauce well and can be substituted.

→ How do I get a crunchy topping on the baked dish?

Mix breadcrumbs with grated Parmesan cheese and sprinkle over the casserole before baking for a golden, crisp crust.

→ Is there a way to prepare this ahead of time?

Yes, assemble the dish up to the baking step, refrigerate, then bake just before serving to keep the topping crisp.

→ What herbs pair well with the flavors here?

Fresh thyme adds a subtle aromatic note that complements the caramelized onions and cheese layers beautifully.