Description
A creamy and cheesy twist on classic French onion soup.
Ingredients
Scale
- 2 cups macaroni pasta
- 4 cups beef broth
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 2 cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook macaroni according to package instructions; drain and set aside.
- In a large pot, heat butter and olive oil over medium heat. Add onions and cook until caramelized.
- Add thyme, salt, and pepper. Stir in beef broth and bring to a simmer.
- Mix in cooked macaroni and half of the Gruyère cheese.
- Transfer to a baking dish and top with remaining cheeses.
- Bake at 350°F for 20 minutes or until cheese is bubbly and golden.
Notes
- For a vegetarian option, use vegetable broth.
- You can top with breadcrumbs for extra crunch.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: French Onion Soup Mac & Cheese