French Onion Soup Mac & Cheese

Ingredients

• ½ cup Butter (1 stick)
• 2 tbsp Vegetable Oil
• 6 Onion (large sweet onions; thinly sliced)
• 2 tsp Kosher Salt
• ¾ cup Vegetable Broth (if needed)
• 1 lb Fusilli (or similar pasta)
• ¼ cup All-Purpose Flour
• 2 cups Heavy Cream
• 2 cups Milk (whole milk)
• 4 Thyme (fresh sprigs or 3/4 teaspoon dried thyme)
• 3 tbsp Mustard (Dijon mustard)
• 1½ cups Provolone (grated; about 4 1/2 ounces)
• 1½ cups Gruyere (grated; about 4 1/2 ounces)
• 1 Black Pepper (freshly cracked; to taste)

Instructions

1. 1

   In a large skillet or pot over medium-high heat, melt the butter with the vegetable oil.

2. 2

   Add the sliced onions and kosher salt. Cook, stirring occasionally, until the onions are soft and caramelized to a deep golden brown. This can take between 1 to 2 hours. If the pan gets too dry, add a splash of vegetable stock as needed.

3. 3

   Once caramelized, remove about half of the onions and set them aside for topping later.

4. 4

   Sprinkle the all-purpose flour over the onions remaining in the pan and stir for 1-2 minutes to cook out the raw flour taste.

5. 5

   Slowly whisk in the heavy cream, whole milk, and remaining vegetable stock until the mixture is smooth.

6. 6

   Add the thyme, Dijon mustard, and freshly cracked black pepper. Simmer the sauce over medium-low heat until it thickens slightly.

7. 7

   Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente.

8. 8

   Slowly whisk the grated provolone and Gruyere cheeses into the sauce (reserving some for the final topping) until completely melted and smooth.

9. 9

   Drain the pasta and toss it directly into the cheese sauce until well coated.

10. 10

    Serve the mac and cheese topped with the reserved caramelized onions and remaining cheese. Use a kitchen torch or broiler to melt and brown the cheese on top until bubbly.