French Onion Mac and Cheese
I took the components of French Onion Soup and made a quick and delicious topping for mac and cheese.
I took the components of French Onion Soup and made a quick and delicious topping for mac and cheese.
- Carbohydrate 2.9082 g
- Cholesterol 49.68 mg
- Fat 16.1534999982 g
- Fiber 0 g
- Protein 14.6277 g
- Saturated Fat 9.76424999975146 g
- Serving Size 1 1 recipe (63g)
- Sodium 283.184499999964 mg
- Sugar 2.9082 g
- Trans Fat 0.989714999951257 g
- Calories 216 calories
Step-by-step
- While the macaroni and cheese is boiling, heat the olive oil in a large skillet over medium high heat.
- Add the onion and salt and stir occasionally till the onions start to turn brown and caramelize.
- Add the beef broth and thyme, and cook until the broth is absorbed.
- Top your bowl of prepared mac and cheese with some of the onion mixture, sprinkle with a little swiss cheese and crushed croutons.
- Enjoy!
Caramelizing onions requires managing heat precisely to break down allium cell walls without scorching the natural sugars. Set a heavy-bottomed skillet over medium-high heat with one teaspoon of olive oil, adding the sliced onions and salt immediately to draw out moisture and promote even browning. When the pan threatens to burn rather than brown, deglaze the surface with one tablespoon of beef broth to capture the fond while rehydrating the aromatics. This specific technique builds deep umami flavor and transforms sharp alliums into soft, jammy ribbons that contrast sharply with processed cheese sauce. Textural variety defines successful casseroles, and this dish relies entirely on avoiding moisture accumulation. Shredded Swiss cheese melts into dense pockets of dairy fat, while crushed croutons supply the necessary crisp crunch that prevents the entire bowl from tasting uniform and heavy. Boiling the boxed pasta simultaneously demands vigilance so the starch does not overcook into a mushy paste before the onion topping finishes. Pair this rich dish with a sharp, acidic green salad dressed in simple vinaigrette to cut through the heavy saturated fats of the cheese sauce.
