The irresistible creaminess of mac and cheese marries the richness of French onion soup in this baked pasta recipe.
This French onion soup casserole is an indulgent and slightly more refined take on classic mac and cheese.
Then, the pasta is coated in a thick sauce of jammy caramelized onions mingled with Gruyere and cheddar.
Photo: Antonis Achilleos
The casserole is garnished with fresh, earthy thyme leaves, which contrasts well with its full-bodied interior.
Serve with toasted bread and atossed saladfor a complete hearty meal.
For an even more comforting, cheesy weeknight dinner, pair it with a glass of dry white wine.
This recipe was developed by Marianne Williams.
Lightly coat a 13-by-9-inch broiler-safe baking dish with cooking spray.
Heat oil in a large skillet over medium-high.
Remove from heat and stir in vinegar.
Meanwhile, add cream and stock to a medium saucepan.
Bring to a simmer over medium-high.
Add pasta; simmer, stirring occasionally, until just al dente, 8 to 10 minutes.
Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 teaspoon salt.
Stir half of caramelized onions into pasta mixture.
Transfer to prepared baking dish and top with remaining caramelized onions.
Sprinkle with remaining 1/2 cup each Gruyere and Cheddar.
Bake on center rack until bubbly, about 20 minutes.
Transfer baking dish to top rack and increase oven temperature to broil.
Broil until cheese is golden brown, about 3 minutes.
Remove from oven and sprinkle with thyme.
Let cool for 10 minutes before serving.
