French Onion Soup Macaroni And Cheese Recipes

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FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into 1/2-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

FRENCH ONION MAC AND CHEESE



French Onion Mac and Cheese image

An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!

Provided by Libbie Remmel

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 40m

Yield 6

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
2 large onions, very thinly sliced
1 teaspoon dried thyme
1 bay leaf
1 pinch salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
2 tablespoons all-purpose flour
1 cup beef broth
1 cup milk
1 pinch freshly grated nutmeg, or to taste
¾ pound shredded Gruyere cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted.
  • Drain macaroni and toss with onion and sauce until well combined.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 64.8 g, Cholesterol 86 mg, Fat 28.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 372.4 mg, Sugar 6.3 g

FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

Make and share this French Onion Macaroni and Cheese recipe from Food.com.

Provided by threeovens

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 large onions, sliced very thin
1 teaspoon ground thyme
1 bay leaf
salt & freshly ground black pepper
1 lb penne rigate
2 tablespoons flour
1 cup chicken stock
1 cup milk
nutmeg, freshly grated
3/4 lb gruyere cheese or 3/4 lb swiss cheese, shredded

Steps:

  • Heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf.
  • Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot.
  • Melt 2 tablespoons butter in the skillet over medium heat.
  • Whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil.
  • Season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes.
  • Stir in cheese to melt.
  • Combine onions and cheese sauce with pasta and toss.

FRENCH ONION SOUP MACARONI AND CHEESE



French Onion Soup Macaroni and Cheese image

From Food Network's Ultimate Recipe Showdown- Comfort Foods. This wonderful recipe was submitted by Brett Greenberg. While it looks wonderful and got lots of oohs and ahs from the judges, as written, this is an artery-clogging heart stopper! Using low fat ingredients in the bechamel sauce would be an easy way to lighten this up.

Provided by SusieQusie

Categories     Cheese

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or 2 cups half-and-half
salt & freshly ground black pepper
8 ounces gruyere cheese, grated
3 ounces mozzarella cheese, grated
2 tablespoons butter, plus
1 tablespoon butter (or nonstick spray)
1 tablespoon extra virgin olive oil
3 large white onions, thinly sliced
6 garlic cloves, peeled and chopped
2 tablespoons honey
salt & freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 lb pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Steps:

  • 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. Cook over low heat until sherry is reduced 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.

Nutrition Facts : Calories 713, Fat 27.4, SaturatedFat 15.3, Cholesterol 75.2, Sodium 538.6, Carbohydrate 65.9, Fiber 2.9, Sugar 12.6, Protein 23.8

FRENCH ONION MACARONI AND CHEESE SOUP



French Onion Macaroni and Cheese Soup image

During our first test in the Kitchens, our tasters thought this mash-up soup was just a big bowl of macaroni and cheese but the French onion soup hidden underneath the golden cheesy topping was a warm and welcome surprise. Make your soup ahead; once cooled, it can be frozen for up to 1 month.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
4 medium yellow onions, thinly sliced (about 14 cups)
Kosher salt and freshly ground black pepper
2 bay leaves
2 to 3 sprigs fresh thyme
1 cup dry white wine
4 cups low-sodium beef broth
4 ounces elbow macaroni (1 cup)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk
Kosher salt and freshly ground black pepper
1 3/4 cups shredded gruyere
1 3/4 cups shredded sharp yellow Cheddar
2 tablespoons panko breadcrumbs

Steps:

  • For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
  • Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
  • For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
  • Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

FRENCH ONION "SOUP" MAC AND CHEESE



French Onion

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup bread crumbs
1/4 cup grated Parmesan
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
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)

Steps:

  • 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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