Sometimes You Just Need Gooey, Cheesy Comfort (with Onions!)

Okay, listen, if you’ve ever found yourself elbow-deep in a chilly week and wondering why soup doesn’t come with noodles more often... you’re my people. I started making this Decadent French Onion Soup Mac & Cheese Comfort Bowl on one of those dreary evenings where, I swear, even my cat looked at me like, “Again with the plain pasta?” So I just mashed up two old favorites—French onion soup and classic mac & cheese—and oh wow, it was like hitting the culinary jackpot on the first try. (Well, not counting the time I used the wrong onions—shallots do not cut it here, trust me.)

I guess, maybe it’s a bit much calling anything “decadent” on a Tuesday night, but sometimes you need that hug in a bowl, you know? And if you burn the cheese a little on top, nobody’s judging. Actually, I kinda like mine with those crispy cheese edges anyway. Cheesy, oniony, slurpable: what’s not to love?

You’ll Fall For This Bowl—Here’s Why

I make this when the weather’s gone all sideways and regular mac just feels, well, basic.
My family goes completely bonkers for the golden, broiled cheese cap—nobody waits for it to cool, honestly (and there’s always that one person who burns the roof of their mouth—sorry, Jimmy).
It’s perfect for using up sad onions lurking in the back of the pantry.
Some nights, I’ll add a splash more wine than the recipe says (oops!), and you know what? No harm done.
I used to think it took forever to caramelize onions, but with a pinch of sugar and high-ish heat, you can sort of cheat (don’t tell any purists).

What You’ll Need (and a Few Swaps That Work)

3-4 yellow onions, thinly sliced (sometimes white onions if that’s all I have; red gets a bit weirdly sweet for me)
4 tablespoon butter (my grandmother used unsalted, but I’ve committed salted-butter treason a time or two—it’s fine)
1 tablespoon olive oil
1–2 teaspoon sugar (optional, just to help the onions along a bit)
A good glug of dry white wine (think ½ cup, but I just pour until it feels "generous")
2 cups beef broth (veggie broth in a pinch; I’ve even tried those Better Than Bouillon jars—convenient, tbh)
250g (about 2 cups) dry elbow macaroni (or shells—sometimes I use bowties, but it’s slightly less scoopable)
2 cups shredded Gruyère cheese (Swiss works, and in a pinch I’ve mixed in sharp cheddar, no one complained)
1 cup shredded mozzarella (it gets all stringy; skip it if you prefer less food “pull”)
½ cup grated Parmesan
2 tablespoon flour, for thickening the sauce
2 cups whole milk (I’ll whisper this—sometimes I use 2% and nobody is the wiser)
Salt and pepper to taste
Fresh thyme, a bay leaf (optional but they do add a little extra)
That’s the stuff. Oh, and if you love a crunchy topping—a handful of breadcrumbs toasted with butter works.

How I Actually Make It (Trust Me, It All Comes Together)

Start with the onions: Melt butter and oil in a big ol’ skillet or Dutch oven over medium-low heat. Toss in all those onions. Let them sweat and slump down—stir occasionally. Don’t panic if it takes 20 to 30 minutes, they’ll shrink a ton. Add a sprinkle of sugar to help if you’re impatient (like me). Once they hit that caramelly gold stage, you’re golden.
Add wine and broth: Pour the wine right in (carefully, or it’ll sizzle!). Scrape the brown bits off the pan (a wooden spoon works best—metal is too harsh), then let it bubble away for a minute. Add the thyme, bay leaf, and broth; let it simmer until a bit reduced, say 10 mins (This is when I sneak a taste—just watch for salty broth!).
Pasta time: While the onions are doing their thing, boil your macaroni in a big pot o’ salty water. Cook it until barely al dente (the kind that squeaks when you bite it), drain, and set aside.
Make it cheesy: Remove herbs from your onion-broth mix, then sprinkle in flour right into the pot, stirring so it doesn’t clump (I once dumped it all in at once, and uh—let’s just say, don’t do that). Pour in milk slowly, keep stirring. Crank the heat to medium and let it thicken a bit. Now, all the cheese—handful by handful—stir until totally smooth and the sauce is glossy.
Bring together: Fold in the cooked pasta. If it looks a little soupy, trust the process—it thickens. Grind in black pepper, check salt.
Bake or broil: Pour into a baking dish, scatter with more cheese and your buttery breadcrumbs if you have them. Broil for a few minutes till the top bubbles and turns golden (I once forgot the timer and almost had mac & burnt).
Spoon into bowls, try not to burn your tongue like I always do.

Notes From an Occasional Overthinker

If you rush the onions, you lose that big sweet flavor hit, so patience pays off. But hey, sometimes life doesn’t allow it, so do what you gotta do.
I think this actually tastes even better the next day, though my family rarely leaves any leftovers.
If your sauce looks curdled, just keep whisking—it’ll come together, or at least it always does for me.

Swaps, Flops, and Things I’ve Experimented With

Once tried all cheddar. Too sharp, kind of overwhelmed the onions. But a bit of fontina or Swiss is super tasty.
I subbed French bread cubes for breadcrumbs once—they just got soggy. Not recommended!
If you’re out of milk, I’ve used cream plus a splash of water—decadent but it’ll put you straight into nap mode after.

Gear That Makes It Easier (But Seriously, Don’t Stress)

Large ovenproof skillet or Dutch oven (honestly, once I used a huge cake pan—worked fine but made for a weird presentation).
Wooden spoon for onions, less noisy than metal.
If you don’t have a broiler, you can just bake it hotter for a few extra minutes; cheese still bubbles.
Cheese grater: Pre-grated works fine if you’re in a rush, don’t let anyone shame you.

Decadent French Onion Soup Mac & Cheese Comfort Bowl

How to Store (Truth? It’s Rarely an Issue)

Fridge, airtight container, 2–3 days. It reheats well in the microwave with a splash of milk to revive it. Not gonna lie, it’s so cozy cold that sometimes I eat it straight from the fridge. Freezer? Maybe, but the texture’s a little wonky, so I hardly bother.

Best Ways To Serve It (According to My People)

Big bowls, obvs, ideally with a glass of something white or a basic salad.
My cousin dunks extra-crusty bread in it and insists it completes the vibe (she’s not wrong).
We once ate it while watching old French movies—very on theme, but any movie night works!

Hard-Earned Pro Tips (AKA My Learning Curve)

I once tried to caramelize onions on high; disaster. Medium-low is the only way—the slow burn really matters.
Adding all the cheese at once can turn the sauce grainy, so I go a handful at a time now; patience, grasshopper.
If your broiler’s tempremental (like mine), watch that top! Cheese burns so fast if you blink.

Actual Questions People Have Thrown At Me

Can I skip the wine?
Sure, just add an extra splash of broth or even a bit of apple juice (sounds odd, but you get that hit of acid anyway).
Is Gruyère essential?
I feel like it gives that French café tang, but honestly, if it’s a cheese you like to eat, go for it. I’ve blended odds and ends from my fridge with fab results.
Can I make this vegetarian?
Absolutely, swap out the beef broth for veggie. Actually, check labels because some store-bought broths sneak in things you’d never think of! Here’s a neat homemade broth guide I like.
Could I add meat?
Some folks fry lardons or bacon in with the onions. Makes a smoky riff I definitely recommend.
What about gluten-free?
Swap in GF pasta (I like this recipe sometimes) and use cornstarch instead of flour. Works nearly identical, if not a tad chewier.
Do I have to oven-finish it?
Nope, but you kinda miss the bubbly, cheesy heavens-on-top. But hey, stovetop is faster if you can’t be fussed.

And if you want to geek out on cheese, Serious Eats has a cheese guide I consult way more often than I should admit.

Okay, I’m off to eat the last corner-bit before anyone else claims it. If you try this, let me know how it turns out... unless you hate it, then let’s just never speak of it again. Deal?

Decadent French Onion Soup Mac & Cheese Comfort Bowl