French Onion Soup Mac & Cheese

Ingredients

• 2 Onion
• 1 Butter
• 1 Thyme
• 1 cup Beef Stock
• 1 Baguette
• 2 tbsp Olive Oil (for drizzling)
• 500 g Macaroni
• ¼ cup All-Purpose Flour
• 3 cups Milk
• 1 tbsp Mustard (Dijon)
• 1 Black Pepper (freshly ground)
• 400 g Gruyere (grated)

Instructions

1. 1

   Peel and thinly slice the onions.

2. 2

   In a pan, melt butter and add the onions. Caramelize them over medium heat.

3. 3

   Chop the fresh thyme and add it to the onions.

4. 4

   Pour in the beef stock to deglaze the pan and finish cooking the onions until a thick jam consistency is reached.

5. 5

   Slice the baguette into rounds, toss with olive oil and thyme, and toast in the oven until golden brown.

6. 6

   Boil the pasta in salted water until al dente.

7. 7

   In a separate pan, prepare a roux with butter and flour, whisk in milk to create a béchamel sauce, then season with Dijon mustard and freshly ground black pepper.

8. 8

   Stir the grated Gruyere cheese into the sauce until melted and smooth.

9. 9

   Combine the cooked pasta with the cheese sauce and a portion of the caramelized onion mixture.

10. 10

    Pulse the toasted baguette rounds in a blender to create a rough breadcrumb topping.

11. 11

    Top the mac and cheese with the remaining caramelized onions and the baguette crumbs, then broil briefly to crisp the topping.