French Onion Soup Mac & Cheese

This French Onion Soup Mac & Cheese is a comforting fusion of two beloved classics. Sweet caramelized onions are slowly cooked to golden perfection and blended into a creamy, cheesy béchamel base. Pasta is tossed in the sauce and then baked with slices of toasted baguette and extra cheese until bubbling and golden brown. With layers of savory depth and melty richness, it’s the perfect dish for cozy nights or holiday indulgence.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 bowls

Calories: 867 kcal per serving

Ingredients

½ lb - pasta
1 lb - white onions
4 tablespoons - butter
dash - olive oil
½ tsp - dried thyme
salt
black pepper
2 tablespoons - vinegar or sherry
2 tablespoons - all-purpose flour
2 cups - milk
½ cup - heavy cream
1 cup - shredded swiss cheese
1 cup - shredded gruyère cheese
½ cup - shredded cheddar cheese
½ - baguette
olive oil
roasted Garlic

Instructions

Cook pasta in salted water until al dente. Drain and set aside.
In a large pan, add sliced onions, 2 tbsp butter, and a dash of olive oil over medium heat.
Cook onions for 20–25 minutes, stirring frequently. Add water if onions become too dry.
Season with thyme, salt, and pepper. Add vinegar or sherry and cook for a few more minutes.
Add remaining 2 tbsp butter and flour. Stir to form a roux.
Slowly add milk and cream, stirring until sauce thickens.
Add Swiss, Gruyère, and cheddar cheese. Stir until melted and smooth.
Preheat oven to 450°F. Brush baguette slices with olive oil and garlic.
Add cooked pasta to the cheese sauce and mix well.
Transfer to an oven-safe dish. Top with baguette slices and extra cheese.
Bake for 25 minutes or until the top is golden and bubbly. Serve hot.

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