French Onion Macaroni and Cheese Soup

 INGREDIENTS 

For the Soup: 

• 4 T. unsalted butter
• 4 medium yellow onions, thinly sliced (about 14 cups)
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 to 3 sprigs fresh thyme
• 1 cup dry white wine
• 4 cups low-sodium beef broth
• 1 cup water

For the Mac 'n' Cheese Topping: 

• 4 oz. elbow macaroni (1 cup)
• 2 T. unsalted butter
• 2 T. all-purpose flour
• ¾ cup milk
• Kosher salt and freshly ground black pepper
• 1¾ cups shredded gruyere
• 1¾ cups shredded sharp yellow Cheddar
• 2 T. panko breadcrumbs
• ½ cup of the pasta liquid 

DIRECTIONS

1. For the soup: Melt the butter in a large pot over medium heat. Add the onions and season salt and pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, about an 1 hour.
2. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced. Remove the bay leaves and thyme. 
3. For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving ½ cup of the pasta liquid.
4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
5. Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes. Serve hot.

Recipe Author: Food Network