Description
A rich, ultra-comforting mac and cheese infused with deep caramelized onion flavor, inspired by classic French onion soup and finished with melty Gruyère and Parmesan.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions, thinly sliced
- 1 tsp sugar (optional, to aid caramelization)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 8 oz elbow macaroni or cavatappi
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp cornstarch (optional, for thicker sauce)
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add sliced onions, salt, pepper, and sugar. Cook 20–25 minutes, stirring occasionally, until deeply caramelized.
- Add garlic and thyme; cook 1 minute until fragrant.
- Pour in beef broth and bring to a gentle simmer.
- Add pasta directly to the skillet, stirring to submerge. Cook 10–12 minutes until pasta is tender and liquid is mostly absorbed.
- Lower heat and stir in heavy cream.
- Add Gruyère, mozzarella, and Parmesan. Stir until melted and creamy.
- If thicker sauce is desired, stir in cornstarch mixed with 1 tbsp water.
- Simmer 1–2 minutes, then serve hot.
Notes
- Caramelize onions slowly for best flavor.
- Gruyère is classic, but Swiss works as a substitute.
- Add toasted breadcrumbs on top for crunch.
- Vegetable broth can replace beef broth if preferred.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: One-Pan / Skillet
- Cuisine: French-American Fusion