French Onion Mac and Cheese
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://kbin.life/media/cache/resolve/entry_thumb/8b/76/8b765242c2c45593bd396019c3ee74139ba316c0aede729b5cb4e6f069b04b5a.jpg)