French Onion Mac And Cheese Recipes

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FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Provided by Ali Slagle

Categories     dinner, casseroles, pastas, main course, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into 1/2-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

FRENCH ONION MAC AND CHEESE



French Onion Mac and Cheese image

An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!

Provided by Libbie Remmel

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 40m

Yield 6

Number Of Ingredients 11

4 tablespoons unsalted butter, divided
2 large onions, very thinly sliced
1 teaspoon dried thyme
1 bay leaf
1 pinch salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
2 tablespoons all-purpose flour
1 cup beef broth
1 cup milk
1 pinch freshly grated nutmeg, or to taste
¾ pound shredded Gruyere cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted.
  • Drain macaroni and toss with onion and sauce until well combined.

Nutrition Facts : Calories 633.5 calories, Carbohydrate 64.8 g, Cholesterol 86 mg, Fat 28.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 372.4 mg, Sugar 6.3 g

FRENCH ONION BAKED MAC AND CHEESE



French Onion Baked Mac and Cheese image

This elevated take on a traditional Thanksgiving side combines the sweetness of caramelized onions with the creamy tang of two kinds of cheese. The crunchy French fried onion topping -- everyone's favorite Thanksgiving garnish -- adds the perfect counterpoint to all that creaminess.

Provided by Food Network Kitchen

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1 stick (8 tablespoons) unsalted butter
4 onions, thinly sliced
2 teaspoons fresh thyme leaves
1 teaspoon granulated sugar
1 cup white wine
1 beef bouillon cube
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
1 pound sharp yellow Cheddar, grated (about 4 cups)
1 pound Gruyere, grated (about 4 cups)
One 6-ounce container French fried onions
Chopped chives, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
  • Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
  • Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
  • Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving.

FRENCH ONION "SOUP" MAC AND CHEESE



French Onion

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup bread crumbs
1/4 cup grated Parmesan
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Steps:

  • Preheat oven to 350 degrees F.
  • Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
  • Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
  • French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
  • Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
  • Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

NICOLE'S FRENCH ONION MAC AND CHEESE



Nicole's French Onion Mac and Cheese image

This mac and cheese provides the rich flavor of French onion soup in a comforting new package. This is a great dish to serve for an elegant entertaining meal or as a side dish to a grilled steak.

Provided by NicoleMcmom

Categories     Baked Macaroni and Cheese

Time 1h50m

Yield 8

Number Of Ingredients 14

6 tablespoons butter, divided
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 teaspoons fresh thyme leaves
2 teaspoons Worcestershire sauce
1 tablespoon dry sherry
1 tablespoon kosher salt, divided
1 teaspoon ground black pepper, divided
1 (12 ounce) package elbow macaroni
¼ cup all-purpose flour
2 ½ cups whole milk
2 cups shredded white Cheddar cheese, divided
2 cups shredded Swiss cheese, divided
¼ French baguette, cut into 1/2-inch slices

Steps:

  • Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
  • Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
  • Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
  • Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
  • Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
  • Bake in the preheated oven until golden and bubbly, about 25 minutes.

Nutrition Facts : Calories 696.5 calories, Carbohydrate 45.8 g, Cholesterol 122.8 mg, Fat 41.9 g, Fiber 2.2 g, Protein 33.9 g, SaturatedFat 25.4 g, Sodium 1112.1 mg

FRENCH ONION MAC-AND-CHEESE



French Onion Mac-and-Cheese image

Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang.

Provided by Sarah Carey

Time 55m

Number Of Ingredients 14

6 tablespoons unsalted butter, divided
3 onions (1 1/2 pounds total), thinly sliced (about 4 cups)
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, plus more leaves for serving
Kosher salt and freshly ground pepper
1/4 cup dry white wine, such as Sauvignon Blanc
1 tablespoon Dijon mustard
1 teaspoon crumbled beef bouillon (from 1 cube; optional)
12 ounces medium shell pasta
1/3 cup unbleached all-purpose flour
3 cups whole milk
1/3 pound Gruyère, grated
1/3 pound fontina, grated
1/3 pound Emmentaler, grated
3 cups torn rustic bread, or 12 slices (each 1/2 inch thick) baguette (about 4 ounces total)

Steps:

  • Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).
  • Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.
  • Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
  • Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.
  • Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.
  • Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.

FRENCH ONION SOUP MACARONI AND CHEESE



French Onion Soup Macaroni and Cheese image

From Food Network's Ultimate Recipe Showdown- Comfort Foods. This wonderful recipe was submitted by Brett Greenberg. While it looks wonderful and got lots of oohs and ahs from the judges, as written, this is an artery-clogging heart stopper! Using low fat ingredients in the bechamel sauce would be an easy way to lighten this up.

Provided by SusieQusie

Categories     Cheese

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or 2 cups half-and-half
salt & freshly ground black pepper
8 ounces gruyere cheese, grated
3 ounces mozzarella cheese, grated
2 tablespoons butter, plus
1 tablespoon butter (or nonstick spray)
1 tablespoon extra virgin olive oil
3 large white onions, thinly sliced
6 garlic cloves, peeled and chopped
2 tablespoons honey
salt & freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 lb pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Steps:

  • Preheat oven to 350 degrees F.
  • Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
  • Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes.
  • Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.
  • Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
  • French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently.
  • Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper.
  • Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Cook over low heat until sherry is reduced by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
  • Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.
  • Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.
  • Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
  • Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

Nutrition Facts : Calories 713, Fat 27.4, SaturatedFat 15.3, Cholesterol 75.2, Sodium 538.6, Carbohydrate 65.9, Fiber 2.9, Sugar 12.6, Protein 23.8

FRENCH ONION MACARONI AND CHEESE



French Onion Macaroni and Cheese image

Categories     Pasta     Casserole/Gratin     Dinner     Bake

Number Of Ingredients 12

4 tablespoons Unsalted butter, plus more for greasing pan
2 pounds Yellow or Vidalia onions, peeled, halved, and thinly sliced
5 sprigs Fresh thyme
1 Bay leaf (optional)
1 pound Cavatappi or elbow pasta
1 Baguette, cut into 1/2 inch slices
1 clove Garlic
2 tablespoons Sherry vinegar, white wine vinegar, or red wine vinegar
3 tablespoons All-purpose flour
4 cups Whole milk
16 ounces Gruyere, grated (about 5 cups)
12 ounces White Cheddar, grated (about 4 cups)

Steps:

  • Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
  • Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
  • Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
  • While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
  • When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
  • Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
  • Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

FRENCH ONION MAC & CHEESE



French Onion Mac & Cheese image

Make and share this French Onion Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     Macaroni And Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons unsalted butter
2 medium sweet white onions, halved and sliced into thin half-moons
1 tablespoon thyme leaves, divided
2 tablespoons flour
1/2 cup dry sherry
5 1/2 cups low sodium beef broth
1 lb elbow macaroni
2 1/2 cups shredded gruyere cheese, divided
2 cups shredded colby-monterey jack cheese
2 cups shredded mozzarella cheese
1 tablespoon chopped sage
1/4 cup chopped parsley
1 1/2 cups toasted panko breadcrumbs
kosher salt
ground black pepper

Steps:

  • In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
  • Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
  • When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
  • Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
  • Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.

Nutrition Facts : Calories 937.6, Fat 44.7, SaturatedFat 26.1, Cholesterol 132.9, Sodium 794.4, Carbohydrate 83.8, Fiber 4.6, Sugar 6.2, Protein 45.3

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From thekitchn.com


FRENCH ONION MACARONI AND CHEESE - MOTHER THYME
2013-04-04 Heat olive oil in a a large skillet over medium heat. Add onions and toss to coat. Stir in salt. Cook, stirring occasionally to avoid burning until onions are brown and tender, about 18-20 minutes. Stir in balsamic vinegar and cook for 1-2 minutes longer until absorbed. Remove from heat and set aside.
From motherthyme.com


RECIPE DETAIL PAGE | LCBO
Add onions and salt and stir using a wooden spoon. Decrease heat to medium-low and continue to cook until onions are very tender and brown, about 25 minutes, stirring often. 2 Meanwhile, cook macaroni according to package directions until al dente. Strain and set aside. 3 Increase heat to medium-high on onions and add brandy.
From lcbo.com


FRENCH ONION MAC AND CHEESE RECIPE - TODAY
2022-02-10 Heat the oven to 375 F and grease a large casserole dish with 1 tablespoon softened butter. 2. Place a large saucepan over low heat and add in the olive oil. Once the oil begins to shimmer, add in ...
From today.com


FRENCH ONION MACARONI AND CHEESE - HOMEMADE IN THE KITCHEN
2016-06-06 Whisk in the flour to coat and cook 1 minute. Slowly whisk in the milk. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the cheese and salt until melted. In a small skillet, melt the remaining 1 tablespoon butter. Add the breadcrumbs and cook until brown, stirring often, roughly 5 minutes.
From chocolatemoosey.com


FRENCH ONION MAC AND CHEESE RECIPE | LEITE'S CULINARIA
2021-10-13 Tip the cooked macaroni and caramelized onions into the cheese sauce, reserving a tablespoon of the onions. Mix well, then top with remaining onions, Gruyère cheese, and the breadcrumbs. Scatter over a handful more thyme leaves. Broil until golden brown, 2 to 4 minutes. Serve immediately.
From leitesculinaria.com


10 BEST FRENCH FRIED ONIONS MACARONI AND CHEESE RECIPES - YUMMLY
2022-06-06 sour cream, French onion soup, salt, ground beef, cream of mushroom soup and 5 more Quick & Crispy Mac & Cheese Open Source Food elbow pasta, shredded cheddar, milk, french fried onions, frozen peas and 3 more
From yummly.com


CRUNCHY ONION MACARONI & CHEESE - FRENCH'S
25m. 1 PREHEAT oven to 350°F. Melt butter in medium saucepan over low heat. Stir in flour and salt. Gradually stir in milk and bring to a boil. Cook, stirring constantly, until mixture is thickened and bubbly, about 5 minutes. Stir in cheese. 2 TOSS cooked pasta with cheese sauce and 1 cup FRENCH'S® Crispy Fried Onions and turn into 1 1/2 ...
From mccormick.com


INSTANT POT FRENCH ONION PASTA (FRENCH ONION MAC & CHEESE)
Ingredients. 2 tbsp of extra virgin olive oil, divided 1 large Vidalia/sweet onion, sliced into strands 1 tbsp of crushed garlic 4 tbsp (1/2 stick) of salted butter
From pressureluckcooking.com


NICOLE'S FRENCH ONION MAC AND CHEESE RECIPE | ALLRECIPES
Nicole's French onion mac and cheese provides the rich flavor of the classic soup in a comforting new recipe that's great as a main or side dish. Home; Recipes; Main Dishes; Pasta; Macaroni and Cheese Recipes; Baked Macaroni and Cheese Recipes; Nicole's French Onion Mac and Cheese; Nicole's French Onion Mac and Cheese. Rating: 5 stars. 1 Ratings. 5 star …
From avize.aussievitamin.com


FRENCH ONION MAC & CHEESE - CAKE, BATTER, AND BOWL
8 ounces mascarpone cheese. 1 teaspoon salt. 2 cups croutons. 3 cups shredded gruyere cheese. Directions: Heat 2 tablespoons butter and olive oil over medium low heat in a large nonstick skillet. Add onions, cover, and cook 30 minutes, stirring every 10 minutes. Remove lid and cook an additional 10 minutes, or until caramelized.
From cakebatterandbowl.com


FRENCH ONION MACARONI AND CHEESE MADE EASY IN ONE POT
2020-08-26 And the cheese is still the star. Considering how great gruyere is, I want to be able to taste it. It truly is the best of both worlds: a great bowl of mac and cheese AND a great bowl of French onion soup. Choosing the Right Cheese for French Onion Macaroni and Cheese. Head to the fancy cheese section of your grocery store. This is where you ...
From ellejayathome.com


HOW TO MAKE FRENCH ONION MAC & CHEESE - DELISH
In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and ...
From delish.com


FRENCH ONION MAC AND CHEESE RECIPE
French Onion Chicken Noodle Casserole Recipe - egg noodles, french onion dip, cream of chicken soup, cheese, chicken topped with French fried onions - LOVE this casserole! Can make ahead and freezer for later. You can even split it between two foil pans - one for now and one for the freezer. Super easy main dish with only 6 ingredients that ...
From pinterest.com


FRENCH ONION MAC N’ CHEESE – THE NAUGHTY FORK
2020-09-14 Cook on medium/low heat for 45 minutes, stirring occasionally. Add your Worcestershire Sauce to your onions and continue cooking for another 5 mins until deep brown. Set aside. For the Mac n’ Cheese: In a separate saucepan, add 1/2 tbsp of butter along with the flour and whisk until thoroughly combined. Slowly whisk in the whole milk, beef ...
From thenaughtyfork.com


MARTHA STEWART’S FRENCH ONION MAC & CHEESE COMBINES TWO …
2022-03-02 Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides ...
From sheknows.com


FRENCH ONION MAC AND CHEESE - BETTER THAN BOUILLON
1. Preheat broiler to high and position rack in center of oven. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. 2. Meanwhile, melt butter in large skillet set over medium heat. Toss half of the melted butter with bread crumbs and 1/4 cup Parmesan; set aside. 3.
From betterthanbouillon.com


FRENCH ONION CHICKEN MACARONI AND CHEESE RECIPE - TASTYDONE
Topping Off French Onion Chicken Macaroni and Cheese To put the finishing touches on your French Onion Chicken Macaroni and Cheese, it’s time to add the topping. Simply layer the top of the macaroni and cheese with shredded Gruyere cheese. Bake it in the oven for 12-15 minutes, or until the cheese is golden brown. Before serving, add salt and ...
From tastydone.com


FRENCH ONION MAC AND CHEESE - RB AND MINDY
2015-11-01 Instructions. Melt the butter in a heavy large Dutch oven. Stir in the onions and cook over medium low heat, partially covered, until the onions are creamy and golden brown, about 30 minutes. Stir frequently. While the onions cook, boil the pasta in salted water, drain and set aside.
From rbandmindy.com


FRENCH ONION MAC AND CHEESE - JAMIE GELLER
2016-08-23 Preheat oven to 375 °F. 2. Bring a large pot of water to a boil. Pour in macaroni and cook for 10 minutes. Drain and set aside. 3. In a heavy-bottom 3-quart pot, heat butter on medium heat until melted. 3. Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.
From jamiegeller.com


FRENCH ONION MAC AND CHEESE | 12 TOMATOES
Preheat oven to 350°F and grease a 3-quart casserole dish with butter or nonstick spray. Set aside. Cook macaroni 2-3 minutes less than package directions indicate. Drain and set aside. Meanwhile, make the onions: In a large skillet, heat the butter over medium-low heat. Add the onions, Worcestershire, thyme, and some salt and pepper and cook ...
From 12tomatoes.com


MOB'S FRENCH ONION MAC & CHEESE
Step 1. Finely slice the onions. Get a frying pan over a medium heat. Melt a third of the butter in the pan. Add the onions with a good pinch of salt. Cook, stirring occasionally until completely collapsed, soft and caramelised. This will take around 30 minutes.
From mob.co.uk


FRENCH ONION MAC N' CHEESE - AVERAGE GUY GOURMET
2021-12-31 Instructions. Preheat oven to 350°F. In a large pan, heat olive oil over medium heat. Add onions and season with salt to taste. Cook for about 30 minutes until golden brown, stirring frequently. Set aside when done. In a large saucepan, melt 2 tbsp. butter over medium height.
From averageguygourmet.com


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