This French Onion Mac and cheese is from the New York Times. I used the recipe at the link below with the following changes:
- Caramelized the onions traditionally, not with their process. Maybe their way works, but I don't trust it. I have never found a shortcut that works for carmelizing onions.
- Toasted lightly baguette slices before rubbing with garlic.
- Deglazed the pan with a few glugs of white wine, not 2 Tbsp vinegar.
The dish is exactly as advertised - a supremely decadent macaroni and cheese with a strong caramelized onion flavor. The gruyere is pronounced and only adds to the luxurious taste (and price).
https://cooking.nytimes.com/recipes/1020547-french-onion-macaroni-and-cheese
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