FRENCH ONION MAC AND CHEESE

FRENCH ONION MAC AND CHEESE
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From the kitchen of Julia Coenen
  • CourseSides
FRENCH ONION MAC AND CHEESE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Julia Coenen
  • CourseSides
Ingredients
  • Onion mixture
  • 4 sweet onions sliced, about softball size
  • 3-4 Tblsp. butter
  • 1 Tblsp. olive oil
  • 1 fresh bay leaf
  • 1 10.5 oz. can Beef Consommé soup aisle
Instructions
  1. In a large skillet over medium heat, melt butter with olive oil and slowly cook onions and bay leaf until onions are deeply caramelized (may take 30 minutes). Add a little salt and pepper and beef consommé. Continue to cook on low heat, it will get thick. Take out bay leaf. Set aside.
  2. Topping
  3. 1 Tblsp. olive
  4. 2 Tblsp. butter
  5. 2 Tblsp. fresh garlic, crushed (5-6 cloves)
  6. 2 cups Panko crumbs
  7. 2 Tblsp. fresh thyme, chopped
  8. ¼ cup fresh parsley, finely chopped
  9. ½ cup fresh grated Parmesan Cheese
  10. In small fry pan, melt butter with olive oil over low heat. Heat garlic, add Panko crumbs and stir until lightly browned. Remove from heat, add thyme, parsley and Parmesan cheese. Set aside.
  11. Filling
  12. 1 pound box of macaroni or other short pasta
  13. 2 cups shredded Swiss cheese
  14. 2 cups shredded cheddar cheese
  15. 1 cup cream
  16. In a 2 quart pan, boil water for pasta, when pasta is almost cooked, drain well. Stir in Swiss and Cheddar cheeses and 1 cup of cream, make sure it is creamy and everything’s melted.
  17. Gently stir onion mixture into cheese and pasta and pour into a buttered 9x13 casserole dish. Sprinkle with panko crumb mix and bake at 350 degrees for 30 minutes.
Terri's Notes

~ 1 Tblsp. fresh chopped herbs is equal to about 1 tsp. dried, but try the fresh.
~ Beef Consommé is a rich flavored beef stock with a bit of gelatin, usually clarified.
~ Serve as a side or a main dish with a big salad. Ultimate, grown-up, comfort food!

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