Best 2 French Onion Macaroni And Cheese Soup Recipes

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Calling all macaroni and cheese lovers! For those days when a simple bowl of mac and cheese won't cut it, we present to you: French onion macaroni and cheese soup. As if classic macaroni and cheese wasn't decadent enough on its own, we're taking this dish to the next level by infusing it with the rich flavors of caramelized onions and a creamy French onion soup base. Get ready to embark on a culinary journey that combines the comforting warmth of mac and cheese with the sophisticated flavors of French onion soup.

Here are our top 2 tried and tested recipes!

FRENCH ONION MACARONI AND CHEESE SOUP



French Onion Macaroni and Cheese Soup image

During our first test in the Kitchens, our tasters thought this mash-up soup was just a big bowl of macaroni and cheese but the French onion soup hidden underneath the golden cheesy topping was a warm and welcome surprise. Make your soup ahead; once cooled, it can be frozen for up to 1 month.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 15

4 tablespoons (1/2 stick) unsalted butter
4 medium yellow onions, thinly sliced (about 14 cups)
Kosher salt and freshly ground black pepper
2 bay leaves
2 to 3 sprigs fresh thyme
1 cup dry white wine
4 cups low-sodium beef broth
4 ounces elbow macaroni (1 cup)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk
Kosher salt and freshly ground black pepper
1 3/4 cups shredded gruyere
1 3/4 cups shredded sharp yellow Cheddar
2 tablespoons panko breadcrumbs

Steps:

  • For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
  • Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
  • For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
  • Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

FRENCH ONION SOUP MACARONI AND CHEESE



French Onion Soup Macaroni and Cheese image

From Food Network's Ultimate Recipe Showdown- Comfort Foods. This wonderful recipe was submitted by Brett Greenberg. While it looks wonderful and got lots of oohs and ahs from the judges, as written, this is an artery-clogging heart stopper! Using low fat ingredients in the bechamel sauce would be an easy way to lighten this up.

Provided by SusieQusie

Categories     Cheese

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or 2 cups half-and-half
salt & freshly ground black pepper
8 ounces gruyere cheese, grated
3 ounces mozzarella cheese, grated
2 tablespoons butter, plus
1 tablespoon butter (or nonstick spray)
1 tablespoon extra virgin olive oil
3 large white onions, thinly sliced
6 garlic cloves, peeled and chopped
2 tablespoons honey
salt & freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 lb pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Steps:

  • 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. Cook over low heat until sherry is reduced 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.

Nutrition Facts : Calories 713, Fat 27.4, SaturatedFat 15.3, Cholesterol 75.2, Sodium 538.6, Carbohydrate 65.9, Fiber 2.9, Sugar 12.6, Protein 23.8

Tips:

  • Use a good quality French onion soup mix. This will make a big difference in the flavor of your soup.
  • Don't be afraid to experiment with different cheeses. This recipe calls for cheddar and Gruyère, but you could also use Parmesan, Swiss, or fontina.
  • Don't overcook the macaroni. It should be cooked al dente, so that it still has a little bit of a bite to it.
  • Serve the soup immediately. It's best when it's hot and bubbly.

Conclusion:

This French onion macaroni and cheese soup is a delicious and comforting dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying soup, give this recipe a try!

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