Recipe

French Onion Soup Macaroni And Cheese Recipe

	Nytkrew / All my dishes 1 year, 8 months ago Saw this on Food Network and thought I would try it. Really good twist on old favorite. Prep:30m Cook:40m Servings:8	Nytkrew
	cheese french onion soup pasta macaroni

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Fans

steamer

Ingredients

Topping::

1/4 cup bread crumbs

1/4 cup grated Parmesan

Bechamel Sauce:

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups whole milk or half-and-half

Salt and freshly ground black pepper

8 ounces Gruyere, grated

3 ounces mozzarella grated

French Onion "Soup":

2 tablespoons butter, plus 1 tablespoon (or nonstick spray)

1 tablespoon extra-virgin olive oil

3 large white onions, thinly sliced

6 cloves garlic, peeled and chopped

2 tablespoons honey

Salt and freshly ground black pepper

1 cup dry sherry

2 cups beef stock

8 sprigs fresh thyme leaves

1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Directions

Preheat oven to 350 degrees F.

Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.

Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan.

Add the flour and stir to combine. Stir constantly, for about 3 minutes.

Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.

Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses.

Stir until cheese is melted and sauce is smooth. Set aside.

French Onion "Soup:"

Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan.

Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes.

Season with salt and a generous amount of pepper.

Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan.

Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.

Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.

Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.

Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.

Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

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Comments

sparow64 1 year, 8 months ago said:
Sounds fantastic, saving this to try.

debra47 1 year, 8 months ago said:
Wow what a scrumptious sounding variation on french onion soup. Definitely a keeper.

mrspotatohead 1 year, 8 months ago said:
I saw this on Food Network, too, and it looked to die for - thanks for posting!

notyourmomma 1 year, 8 months ago said:
Watched the same show too, this looked so good. But then all of the food looked awesome. Some very creative home chefs! Thanks for sharing the post.