If you’ve ever had trouble choosing between the rich comfort of French onion soup and the creamy indulgence of mac and cheese, this French Onion Soup Mac & Cheese will make your decision easy — you can have both! This dish combines deeply caramelized onions, melted Gruyère cheese, and tender pasta in a luscious, creamy sauce that captures all the cozy flavors of the iconic soup. I once made this for a dinner party, and it disappeared in minutes — the sweet onions, nutty cheese, and velvety sauce blend so perfectly that every bite feels luxurious.
Why You’ll Love This Recipe
This recipe takes the best parts of French onion soup — the slow-cooked caramelized onions and nutty Gruyère cheese — and transforms them into a creamy, cheesy mac and cheese. It’s hearty, comforting, and packed with flavor. The onions add sweetness and depth, the cheese gives a rich and slightly tangy flavor, and the pasta makes it the ultimate comfort food. Whether you serve it as a main dish or a show-stopping side, it’s a guaranteed hit for family dinners, holidays, or cozy nights in.
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French Onion Soup Mac & Cheese – A Decadent Twist on Two Classics
- Total Time: 1 hr
- Yield: 6 servings
- Diet: Vegetarian
Description
French Onion Soup Mac & Cheese combines two classic comfort foods into one luxurious dish. Caramelized onions and gooey cheese meet creamy pasta for a rich, savory, and unforgettable twist on traditional mac and cheese — comfort food at its finest.
Ingredients
- 12 oz (340g) elbow macaroni or cavatappi pasta
- 3 tbsp unsalted butter
- 2 large onions, thinly sliced
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt (divided)
- 1/4 cup all-purpose flour
- 3 cups beef broth (or chicken broth)
- 1 cup whole milk or heavy cream
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter with olive oil. Add sliced onions, 1/2 tsp salt, and sugar. Cook slowly for 25–30 minutes, stirring often, until onions are deeply caramelized and golden brown.
- Sprinkle flour over the onions and stir for 1 minute to form a roux.
- Gradually whisk in beef broth and bring to a gentle simmer until thickened, about 3–5 minutes.
- Reduce heat to low, stir in milk or cream, and add thyme, pepper, and remaining salt.
- Remove from heat and stir in Gruyère, mozzarella, and Parmesan until melted and creamy.
- Add cooked pasta to the sauce and toss until well coated.
- Transfer to a greased 9×13-inch baking dish (if baking). Sprinkle breadcrumbs and extra cheese on top if desired.
- Bake at 375°F (190°C) for 15–20 minutes until bubbly and golden on top.
- Garnish with fresh thyme and serve warm.
Notes
- Caramelizing the onions slowly is key for that rich French onion flavor.
- For an extra indulgent version, top with more Gruyère and broil for 2–3 minutes until golden.
- Can be made ahead and reheated — add a splash of milk to restore creaminess.
- Pairs beautifully with a green salad or crusty baguette.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: French-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Yellow onions: The star of the dish — slow-cooked until golden brown and sweet.
Butter: Used to caramelize the onions and form the base of the cheese sauce.
Olive oil: Helps the onions cook evenly without burning.
Garlic: Adds depth and aroma to the dish.
Thyme: Fresh or dried thyme complements the onion’s sweetness perfectly.
All-purpose flour: Thickens the sauce for that creamy mac and cheese consistency.
Beef broth: Enhances the “French onion” flavor and gives the sauce richness.
Milk and heavy cream: Create a silky, creamy base for the cheese sauce.
Gruyère cheese: The traditional cheese for French onion soup — melts beautifully and adds nutty depth.
Mozzarella or sharp cheddar: Adds creaminess and that irresistible cheese pull.
Elbow macaroni or cavatappi: The pasta base — holds the sauce perfectly.
Salt and black pepper: Essential seasonings to balance all the flavors.
Breadcrumbs (optional): For a golden, crunchy topping.
Directions
Cook the pasta according to package directions until just al dente. Drain and set aside.
In a large skillet, melt butter and olive oil over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 25–30 minutes until deeply caramelized and golden brown. Add garlic and thyme, cooking for another minute until fragrant. Deglaze the pan with a splash of beef broth, scraping up any browned bits from the bottom.
In a separate saucepan, melt butter and whisk in flour to form a roux. Gradually whisk in milk, cream, and the remaining beef broth until smooth and thickened. Reduce the heat and stir in Gruyère and mozzarella until melted and creamy. Season with salt and black pepper.
Combine the caramelized onions, cooked pasta, and cheese sauce in a large bowl or baking dish. Stir until the pasta is fully coated and the onions are evenly distributed. If desired, top with breadcrumbs and extra cheese.
Bake in a preheated oven at 190°C (375°F) for 15–20 minutes, or until bubbly and golden on top. Garnish with fresh thyme before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: About 1 hour and 10 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) until hot and bubbly, or microwave in short intervals. To maintain creaminess, stir in a splash of milk when reheating. You can also freeze the dish for up to 2 months — thaw overnight in the refrigerator before baking.
Variations and Customizations
Caramelized Onion Bacon Mac: Add crispy bacon pieces for a smoky, salty balance.
Truffle Mac & Cheese: Drizzle with truffle oil or add truffle salt for an elevated version.
French Onion Chicken Mac: Stir in shredded rotisserie chicken for added protein.
Gruyère and White Cheddar Blend: Use both for a deeper, layered cheese flavor.
Vegetarian Version: Use vegetable broth instead of beef broth for a meat-free option.
Gluten-Free Mac & Cheese: Use gluten-free pasta and flour alternatives.
Crispy Topping: Mix breadcrumbs with melted butter and Parmesan for extra crunch.
Spicy Onion Mac: Add a pinch of chili flakes or cayenne for a subtle heat.
French Onion Soup Bread Bowl: Serve in hollowed-out bread bowls for a restaurant-style presentation.
Mini Mac Cups: Portion into muffin tins for party-ready servings.
FAQs
What’s the best cheese for this recipe?
Gruyère is classic for French onion flavor, but you can mix it with cheddar, Swiss, or fontina.
Can I use pre-shredded cheese?
Freshly grated cheese melts more smoothly, but pre-shredded works in a pinch.
How do I keep the onions from burning?
Cook them slowly over medium-low heat and stir often — patience is key!
Can I make this ahead of time?
Yes, assemble and refrigerate. Bake before serving for the best texture.
Can I use a different pasta shape?
Yes, shells, rotini, or penne all work great.
How do I make the topping crispy?
Top with buttered breadcrumbs or extra cheese and broil for 2–3 minutes.
Can I skip the baking step?
Yes, it’s delicious straight from the stovetop as a creamy skillet mac.
Can I make this vegetarian?
Absolutely — just use vegetable broth instead of beef broth.
Does it freeze well?
Yes, freeze before baking and cook from frozen when ready.
What can I serve with it?
A crisp green salad or roasted vegetables complement it perfectly.
Conclusion
This French Onion Soup Mac & Cheese combines the best of two comfort food classics into one unforgettable dish. With caramelized onions, rich Gruyère, and creamy pasta, it’s decadent, hearty, and completely irresistible. Whether served as a cozy main course or a side for special occasions, this dish brings warmth and elegance to any table. Once you taste that blend of sweet onions and cheesy goodness, you’ll understand why this recipe deserves a spot in your comfort food favorites.
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