French onion Mac ‘n Cheese
6 ounces butte
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4 cup yellow onions, sliced thin on a Japanese mandolin
2-3 thyme sprigs tied in butcher’s twine
kosher salt, to taste
freshly ground black pepper, to taste
½ cup all-purpose flour
½ cup dry Spanish sherry
1 ¼ cups beef broth
1 cup heavy cream
8 ounces grated gruyere cheese plus 1-2 cups gruyere cheese for the top
8 ounces grated white cheddar cheese
1 pound fusilli pasta, cooked al dente according to package instructions minus 1 minute
Melt the butter in a deep Dutch oven. Once the butter is foaming, add the onions and season with half of the salt and a few cracks of black pepper and stir. Add the thyme. Reduce the heat to medium-low and cover the onions. Cook, stirring every 15 minutes until they begin to caramelize and turn a light brown. Remove the lid, and continue cooking until deeply caramelized. Remove the thyme and discard. Add the flour and cook, stirring constantly for 3-4 minutes. Add sherry and reduce ¾ of the way down. Slowly add the beef broth and heavy cream while stirring to keep any lumps from forming. Cook, stirring often, until the mixture thickens and coats the back of a spoon. Stir in the cheeses, season to taste with salt and pepper. Toss in the cooked pasta.
Transfer the pasta to an oven safe dish if you’re not already using one and top with grated gruyere cheese. Broil until golden brown on top.