This recipe has a lot of steps and used a bunch of pans but in the end it was worth it.
Ingredients you will need:
French onion:
2 large yellow onions - sliced thin (a mandolin would have helped a lot)
1 Tbsp extra virgin olive oil
3 Tbsp butter
2 bay leaves
Salt and pepper
1/3 cup dry sherry (or 1/2 cup dry white wine)
1 can beef consommé (10 ounces) I purchased the Campbell’s Soup brand
Crispy topping:
1 Tbsp extra virgin oil olive
3 Tbsp butter
4 cloves garlic, finely chopped ( I used a garlic press)
3/4 cup panko bread crumbs
3/4 cup seasoned bread crumbs
1/2 cup parmesan cheese, shredded
Cheese sauce:
3 Tbsp butter
2 rounded Tbsp flour
2 cups whole milk
Salt and pepper
Nutmeg, to taste
1 cup gruyere cheese, grated
1 cup mozzarella cheese, grated
16 oz package of small elbow macaroni
Directions:
Heat olive oil and butter in large frying pan over med high heat
Place the sliced yellow onions in frying pan
Simmer for 25 minutes, stir occasionally
While the onions are simmering you can prepare the crispy topping
Heat oil and butter in small frying pan over medium heat.
Add garlic, stir for 2-3 minutes
Add panko and breadcrumbs, stir 1-2 minutes
Remove from heat and add parmesan cheese
Add sherry and consommé to onion mixture and turn heat to low
Begin boiling water for the pasta in large pot
While waiting for water to boil you can prepare the cheese mixture
Melt butter in a medium sauce pan over medium-high heat
Whisk in flour, cook for 1 minute
Add milk
Season the sauce with salt, pepper and nutmeg
Stir in gruyere and mozzarella cheese
Reduce to low
Add pasta to boiling water and cook per the package directions (about 8 minutes)
Preheat oven to 350°
Drain pasta and return to large pot
Combine pasta with the onions (don't forget to remove the bay leaf) and cheese sauce then transfer to casserole dish
Top with the breadcrumb mixture
Bake until for 20 minutes or until golden brown
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