This dish is a mash-up of two decadent treats; mac and cheese and French onion soup. The wine cooks out and adds a depth of flavor unique to French onion soup.
- Cook Time
- Prep Time
- 1 package macaroni
- 4 tablespoons butter
- 2 large onions (2 cups sliced)
- 3 tablespoons flour
- ¼ cup white wine
- 5 cups milk
- Salt and pepper, to taste
- 1 packet Lipton onion soup mix
- 2 cups shredded cheese such as Swiss or gouda cheese (or a combo)
1. Preheat oven to 375 °F.
2. Bring a large pot of water to a boil. Pour in macaroni and cook for 10 minutes. Drain and set aside.
3. In a heavy-bottom 3-quart pot, heat butter on medium heat until melted.
3. Dip a wooden skewer or edge of wooden spoon in oil; if oil starts to slowly sizzle and bubble it is ready for frying.
4. Add onions and a pinch of salt to taste.
5. Sauté on medium heat until lightly golden brown, about 20 minutes.
6. Add flour and stir to coat onions.
7. Stir in wine until a thick paste forms.
8. Slowly pour in milk, whisking to incorporate.
9. Mix in the Lipton onion soup mix and salt and pepper to taste.
10. Bring to a boil and lower to a simmer.
11. Cook for 10 minutes until sauce has thickened and can coat the back of a spoon.
12. Mix macaroni into onion-milk mixture.
13. Pour into a 9 x 13 baking tray.
14. Top with shredded cheese.
15. Bake uncovered for 25 minutes.
16. Serve hot.
Nutrition Information for one serving: 489 calories, 18 g fat, 10 g saturated fat, 53 mg cholesterol, 744 mg sodium, 196 mg potassium, 64 g carbs, 3 g fiber, 12 g sugar, 22 g protein.