# What you need:
→ Pasta
01 - 1 lb elbow macaroni or cavatappi
→ French Onion Base
02 - 3 large yellow onions, thinly sliced
03 - 3 tbsp unsalted butter
04 - 2 tbsp olive oil
05 - 1 tsp salt
06 - 1/2 tsp freshly ground black pepper
07 - 1 tsp sugar
08 - 2 cloves garlic, minced
09 - 2 tbsp all-purpose flour
10 - 1/2 cup dry white wine (optional)
11 - 3 cups low-sodium vegetable broth
→ Cheese Sauce
12 - 1 cup whole milk
13 - 1 1/2 cups grated Gruyère cheese
14 - 1 cup shredded sharp cheddar cheese
15 - 1/2 cup grated Parmesan cheese
16 - 1 tsp Dijon mustard
17 - 1/4 tsp ground nutmeg
→ Topping
18 - 1 cup fresh breadcrumbs
19 - 2 tbsp unsalted butter, melted
20 - 1/2 cup grated Gruyère cheese
21 - 2 tbsp fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F.
02 - In a large oven-safe pot or Dutch oven, heat butter and olive oil over medium heat. Add sliced onions, salt, pepper, and sugar. Cook, stirring frequently, until onions become deeply golden and caramelized, about 20 to 25 minutes.
03 - Stir in minced garlic and cook for one minute. Sprinkle flour over the onions, stir well, and cook for two minutes to remove raw flour taste.
04 - Pour in dry white wine if using, scraping the browned bits from the bottom of the pot. Simmer until the wine has reduced by half, approximately two minutes.
05 - Add vegetable broth and bring to a gentle simmer. Stir in uncooked pasta, ensuring it is fully submerged in the liquid.
06 - Cover the pot and cook, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 10 minutes.
07 - Reduce heat to low. Stir in whole milk, Gruyère, cheddar, Parmesan, Dijon mustard, and nutmeg. Mix continuously until cheeses melt and the sauce becomes smooth and creamy.
08 - Combine breadcrumbs with melted butter. Evenly sprinkle the mixture over the macaroni, then top with additional grated Gruyère cheese.
09 - Place the uncovered pot in the oven and bake for 10 to 15 minutes, until the topping is golden brown and bubbling.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
