Onion Soup–style Mac & Cheese with Le Superbe Gruyère – Week 42: Bistro-style
For this week’s “Bistro-style” theme, I thought of all the really simple yet tasty dishes that make up bistro cuisine —a simple, more accessible and affordable cuisine that shuns waste and brings generations together around generous, delightful dishes.
And to help get you in the mood, make this Mac & Cheese while listening to French songs from the 1930s!
I felt like making a version inspired by classic French onion soup bursting with the flavours of caramelized onions and Le Superbe Gruyère, in a sauce made from reduced veal stock. This is a Mac & Cheese you’ll never forget!
- Preheat oven to 400°F (200°C).
- Melt butter in a large saucepan over medium heat and add onions and thyme.
- Cook, stirring regularly, for about 20 minutes or until onions are soft and caramelized. Season with salt and pepper.
- Add beer and reduce by half.
- Add veal stock and continue cooking until liquid is reduced by half. Adjust seasoning and set aside.
- In a saucepan, melt butter and add flour. Stir for 1 minute, making sure the flour doesn’t brown.
- Add milk and cream, beating with a whisk until smooth.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Add half the cheese, followed by the pasta. Pour into a baking dish and cover with the onions and remaining cheese.
- Bake for about 15 minutes or until golden. Serve with croutons au gratin to taste.