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French Onion "Soup" Mac and Cheese Recipe

French Onion "Soup" Mac and Cheese

Recipe courtesy Brett Greenberg, New York, NY

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Comfort Foods

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on February 03, 2012

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    Great recipe! YUM

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  • on February 23, 2011

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    This is such an amazing dish very tasty. I also add two shredded cooked chicken breasts to make it a meal. I also add a pinch of read pepper flakes for a small kick.
    I have made this many times and i will tell others it is much easier if you start with the French onion soup first and then the Bechamel it goes much smoother.
    Carrie - Atlanta, GA

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  • on January 20, 2011

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    I made this dish with only the Mozarella since I didn't have Gruyere, but it was still quite delicious! I love the caramelized onion part. My only complaint is that what with all of the chopping and boiling and baking, it took me 3.5 hours to cook.

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  • on August 17, 2010

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    This is a wonderful dish. One of my family's favorites and even my kids like it, and they hate onions.
    I added dark beer instead of the sherry and it was yummy. Very time consuming, but worth the wait.
    You definitely want to start onions first, they take a bit longer than anticipated.

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  • on July 27, 2010

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    This is a great new twist on a classic mac. There is nothing difficult here, mostly time and assembly. Start with the onions to save time. The cooking time for the onions was accurate, it just took a while for all of the liquid to cook out. I substituted a few items to fit what was in my pantry. If you don't have or wish to use Sherry, just use broth. Here were my substitutions: I used red wine to replace the sherry, used 1T honey ( you don't need any as the onions are sweet enough, I used cheddar instead of Gruyere (this is a money-saving tip although I'm sure the Gruyere is delish.

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  • on April 21, 2010

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    Very good and extremely filling, definitely worth the effort. Also, very moist.

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  • on March 28, 2010

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    This is by far the BEST mac and cheese I ever ate. Love, mac and cheese and love french onion soup. Its nice and sweet! Everyone loved it.

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  • on December 16, 2009

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    I made this recipe for my fiance and I yesterday. WE LOVED IT. I did use a mixture of Jarlsberg swiss and Mozzarella instead of the Gruyere because my local grocery store didnt have it!!!! I also used 1% milk and no thyme. I also kept the mac and cheese it in the oven a little longer to give the topping an extra crunch. Piping hot, I thought it was a little too sweet but once it cooled down a bit it was perfect! Carren...adding the sherry doesnt make it taste like alcohol. I am not a big drinker myself and thought the flavor was great. Don't worry about adding it....it evaporates!! So so good...will definitely make it again! Easy for people who are already making home made mac and cheese.

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  • on November 16, 2009

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    I don't care for alcoholic beverages, and I don't think adding it to my food would be something I would like or enjoy. Does this ingredient have to be in the recipe? What would you suggest to use as a substitute? If it has to be included, I will pass.

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  • on September 20, 2009

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    It SO helps to read the comments first. Don't even start the pasta or the bechamel until you have added the broth to the onions and start reducing. You have another 20-25 minutes from that point. The softening and caramelization of the onions takes about twice as long as stated. I used half and half and like others I only used about 1 T of honey. The result was well worth every minute it took and every dollar the gruyere and other ingredients cost. Fabulous!

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