French Onion Soup Mac & Cheese

This is two comfort foods in one — the rich, caramelized flavors of French onion soup baked into creamy, bubbling mac and cheese. Topped with a layer of golden, melty cheese and crisp breadcrumbs, it’s cozy, decadent, and exactly the kind of dish that makes everyone go back for seconds.

Prep Time:	Cook Time:
20 mins	45 mins
Bake Time:	Total Time:
10 mins	1 hr 15 mins
Serves:
6

Ingredients

For the caramelized onions:

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 3 large yellow onions, thinly sliced

• 1 tsp sugar

• salt, to taste

• 1/4 cup dry white wine

• 2 tsp balsamic vinegar, optional, for depth

For the mac & cheese:

• 12 oz elbow macaroni or pasta of choice

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2 cups whole milk, or unsweetened almond milk for dairy-light

• 1 cup beef broth, or mushroom broth for vegetarian version

• 1 tsp Dijon mustard

• 1/4 tsp black pepper

• salt to taste

• 1/2 tsp fresh thyme leaves, or 1/4 tsp dried

• 1 1/2 cups Gruyère cheese, grated

• 1/2 cup sharp white cheddar, grated

• 1/2 cup Parmesan, grated

Optional topping:

• 1/4 cup Extra Gruyère or Parmesan for topping

• 1 cup breadcrumbs

• 1 Fresh thyme or chives, to garnish

Instructions

Caramelize the onions (about 25–30 min):

1. In a large skillet over medium heat, melt butter with olive oil. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally. After 10 minutes, sprinkle in sugar to help with browning. Continue cooking until onions are deeply golden and jammy. Add wine and if desired stir in balsamic vinegar, then set aside.

   
   

   Cook the pasta:

2. Boil pasta in salted water until just al dente. Drain and set aside.

   
   

   Make the sauce:

3. In a large pot, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in milk and beef broth until smooth. Simmer gently for 5–6 minutes, stirring often, until thickened.

   
   

   Add flavor:

4. Stir in Dijon mustard, thyme, pepper, and a pinch of salt. Add Gruyère, cheddar, and Parmesan, stirring until melted and creamy.

   
   

   Combine:

5. Fold in cooked pasta and caramelized onions (reserve a spoonful of onions for garnish if desired). Taste and adjust seasoning.

   
   

   Finish and bake (optional):

6. Transfer to a buttered baking dish, top with extra cheese and breadcrumbs, and broil or bake at 400°F (200°C) for 10 minutes until golden and bubbly.

   
   

   Serve hot:

7. Garnish with reserved onions and fresh herbs.