Ingredients
Equipment
Method
- Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced yellow onions and cook, stirring occasionally, until they are soft and deep golden brown, which should take about 25 minutes.3 large yellow onions, 2 tablespoons olive oil
- Deglaze the pan: Once the onions are caramelized, pour in the beef broth and white wine. Scrape up any browned bits from the bottom of the pan and simmer until the liquid has mostly evaporated.1/2 cup beef broth, 1/4 cup dry white wine
- Prepare the pasta and panko: While the onions cook, boil the elbow macaroni in salted water until just al dente. In a separate small pan, lightly toast the panko breadcrumbs with a small amount of butter until golden.1 pound elbow macaroni, 1 cup panko breadcrumbs
- Create the roux and cheese sauce: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until golden. Gradually whisk in the milk and continue cooking until the sauce thickens. Remove from heat and stir in about two-thirds of the shredded Gruyère until melted.12 ounces Gruyère cheese, 4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 3 cups whole milk
- Combine the components: Fold the cooked macaroni and the caramelized onion mixture into the cheese sauce. Stir until the pasta is thoroughly coated.
- Bake to perfection: Transfer the mixture to a skillet or casserole dish. Top with the remaining Gruyère cheese and the toasted panko breadcrumbs. Bake in a preheated oven at 375°F (190°C) until the cheese is bubbling and the top is golden-brown.1 cup panko breadcrumbs, 12 ounces Gruyère cheese
Notes
To get the best results, do not rush the onion caramelization process as the deep flavor comes from the slow breakdown of sugars. Ensure your pasta is cooked al dente, as it will continue to soften slightly while baking in the cheese sauce.