French Onion Mac and Cheese

Ingredients

• 2 tbsp olive oil
• 6 Spanish onions (sliced)
• 6 garlic cloves (minced)
• 3 sprigs thyme (leaves removed)
• 0.25 cup balsamic vinegar
• 2 cup heavy cream
• 1 qt beef stock
• salt (to taste)
• black pepper (to taste)
• 1 lb pasta (your favorite shape (e.g., cavatappi or macaroni))
• 10 oz Swiss or Gruyère cheese (shredded)
• 10 oz Parmesan cheese (shredded)
• 2 cup breadcrumbs

Steps

1. 1

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the sliced Spanish onions and cook, stirring occasionally, until they are deeply caramelized and golden brown. This process can take 30-45 minutes.

3. 3

   Add the minced garlic and thyme leaves to the onions and sauté for 1-2 minutes until fragrant.

4. 4

   Deglaze the pan by adding 1/4 cup of balsamic vinegar, scraping up any browned bits from the bottom of the pot.

5. 5

   Pour in 1 quart of beef stock and 2 cups of heavy cream. Season with salt and pepper to taste.

6. 6

   Bring the liquid to a simmer, then add 1 lb of dry pasta directly into the pot.

7. 7

   Cook the pasta in the liquid, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has thickened into a sauce.

8. 8

   Stir in the shredded Swiss or Gruyère cheese and half of the Parmesan cheese until melted and creamy.

9. 9

   Transfer the mixture to a baking dish if not already in an oven-safe pot. Top with the breadcrumbs and the remaining Parmesan cheese.

10. 10

    Broil or bake at 400°F (200°C) for 5-10 minutes until the breadcrumb topping is golden brown and bubbly.

Notes

For the best flavor, use a high-quality Gruyère cheese. If the sauce becomes too thick while the pasta is cooking, you can add a splash more beef stock or water.

Nutrition per serving

• main
• dinner
• comfort food
• baked
• cheesy
• pasta