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French Onion Soup Mac + Cheese




Source of Recipe


from deb_allen at rdj and the food network tv
It was delicious!
Time consuming to make, but not hard. Definately was
worth the time and will make it again!


French Onion "Soup" Mac + Cheese

Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan
Bechamel Sauce:
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

French Onion "Soup":
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)

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.
Makes 8 - 10 servings.