MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: French Onion Macaroni & Cheese
Categories: Pasta, Cheese, Vegetables, Herbs
     Yield: 8 Servings

          Salt
     4 tb Unsalted butter; more for
          - greasing the pan
     2 lb Onions; peeled, halved,
          - thin sliced
     5    Sprigs fresh thyme; more
          - thyme leaves for garnish
     1    Fresh or dried bay leaf
          Black pepper
     1 lb Cavatappi or elbow pasta
     1    Baguette; in 1/2" slices
     1 cl Garlic
     2 tb Sherry, red or white wine
          - vinegar
     3 tb All-purpose flour
     4 c  Whole milk
    16 oz Gruyère; grated
    12 oz White Cheddar; grated

 Bring a large pot of salted water to a boil. If you're planning
 to bake the macaroni and cheese in a baking dish instead of a
 skillet, butter 9x 13" baking dish or other 3-quart casserole.

 Meanwhile, in a deep, large (12") ovenproof skillet, melt 2 tb
 butter over medium-high heat. Add the onions, thyme sprigs, and
 bay leaf, if using, and season with salt and pepper. Cover with a
 lid, baking sheet, or foil and cook, stirring once or twice, until
 the onions are softened, 3 to 5 minutes.

 Uncover and continue to cook on medium-high, stirring
 occasionally, until deep golden brown, 20 to 25 minutes. If the
 onions look dry, add a few tablespoons of water at a time to
 prevent them from burning, scraping up any browned bits that are
 stuck to the bottom of the skillet. You will need to do this
 several times.

 While the onions are cooking, set the oven @ 450°F/232°C.

 Cook the pasta in the boiling water until 2 minutes shy of al
 dente; drain and set aside. Rub one side of each baguette slice
 with garlic.

 When the onions are a deep golden brown, discard the thyme sprigs
 and bay leaf and deglaze the skillet with the vinegar until
 evaporated, scraping up browned bits as you go, about 30 seconds.
 Add the remaining 2 tb butter. When melted, add the flour and
 cook, stirring, until the flour begins to stick to the bottom of
 the pan and has turned a light golden brown, about 3 minutes.
 Slowly whisk in the milk and season with salt and pepper. Bring to
 a simmer, whisking often.

 Reserve 1 cup of the Gruyère. Carefully add the remaining
 Gruyère and all the Cheddar to the caramelized onion mixture and
 carefully stir until melted. If your pan is big enough, add the
 cooked pasta and stir to combine, or combine the sauce and pasta
 in the prepared dish.

 Spread the pasta mixture in an even layer in the prepared dish,
 then top with the baguette slices, garlic-side up. Sprinkle the
 toasts with the reserved 1 cup Gruyère and season with pepper.
 Place the skillet or dish on a sheet pan and bake until bubbly
 and brown in spots, 10 to 15 minutes. If you like a crispier top,
 broil for a few minutes. Let cool slightly, then garnish with
 fresh thyme leaves.

 Recipe by Ali Slagle

 Recipe FROM: https://cooking.nytimes.com

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