French Onion Mac and Cheese Soup
I’m all for combining two different dishes into one mega super duper dish that everyone will go crazy for. There’s just something about allowing your creative juices to flow and coming up with a spectacular dish that people won’t be able to stop talking about. This dish here is the epitome of what a comfort food mash-up is all about. You take classic French Onion Soup, for example, and combine it with the even more comforting fan favorite, Mac and Cheese.
It’s like having two amazing worlds come together and creating a dish so delicious that you can’t really picture your life without it moving forward. It’s heart-warming and filling, and it just so happens to be the perfect dish to make this week because if you’re experiencing a cold front much like I am, then you’re going to want a big comforting bowl of mac and cheese soup. It doesn’t get any better than this, and if it does, then I don’t want to heat about it.
French Onion Mac and Cheese Soup
Equipment
- Large pot
- Ramekins
Ingredients
For the Soup:
- 4 tablespoons butter
- 4 medium onions thinly sliced
- 1 1/2 teaspoons Kosher salt divided
- 3/4 teaspoon black pepper divided
- 2 bay leaves
- 2 sprigs thyme
- 1 cup dry white wine
- 4 cups beef stock
For the Mac and Cheese:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups shredded gruyere cheese divided
- 3/4 cup shredded cheddar cheese
- 4 ounces macaroni noodles cooked according to package directions
- 1/3 cup panko breadcrumbs
Instructions
- Melt 4 tablespoons butter in a large pot over medium-high heat. Add onions and season with 1 teaspoon salt, 1/2 teaspoon black pepper, bay leaves and thyme. Cook until softened, the liquid has evaporated and the onions have browned, about 45 minutes to an hour. Add the wine and cook until it has fully absorbed. Stir in the stock and add 1 cup of water. Bring to a simmer and then cook until slightly reduced, about 30 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Lower heat and keep warm.
- In the meantime, set a medium saucepan over moderate heat with 2 tablespoons butter. Once melted, whisk in the flour and cook 30 seconds. Slowly whisk in the milk and cook until thickened. Season with salt, pepper, mustard and cayenne. Remove from heat and stir in 1 cup gruyere and cheddar cheese until melted; add prepared macaroni noodles, stir to combine.
- Divide the soup between six oven-safe ramekins or soup crocks. Top each with the mac and cheese. Sprinkle with remaining gruyere and panko. Place on a baking sheet and broil on high until the cheese has melted and the tops are golden brown, about 2-3 minutes. Serve warm and enjoy!
