Description
A rich and comforting fusion dish combining the deep, caramelized flavors of French onion soup with creamy, cheesy macaroni for the ultimate gourmet comfort food.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions, thinly sliced
- 1 tsp sugar (optional, helps caramelize)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme or 1 tsp dried
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 3 cups beef broth
- 8 oz elbow macaroni or cavatappi
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella
- 1/2 cup shredded Parmesan
- 1 tbsp cornstarch (optional, for thicker sauce)
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add sliced onions, salt, pepper, and sugar. Cook for 20–25 minutes, stirring occasionally, until deeply caramelized.
- Add garlic and thyme; cook 1 minute.
- Pour in the white wine and simmer until reduced (optional step).
- Add the beef broth and bring to a simmer.
- Add the pasta directly into the skillet, stirring to submerge. Cook for 10–12 minutes until the noodles are tender and most of the liquid is absorbed.
- Lower the heat and stir in the heavy cream.
- Add Gruyère, mozzarella, and Parmesan. Stir until melted and creamy. If a thicker sauce is preferred, mix the cornstarch with a splash of water and stir in.
- Cook for 1–2 more minutes until fully combined and creamy.
- Garnish with parsley and additional Parmesan if desired.
Notes
- Use caramelized onions cooked low and slow for the best flavor.
- Beef broth adds authentic French onion depth; substitute vegetable broth if needed.
- Add toasted breadcrumbs for a crunchy topping.
- Gruyère is classic, but Swiss cheese can be substituted.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: One-Pan / Skillet
- Cuisine: French-American Fusion