Instructions

• Melt the butter and vegetable oil in a big skillet over medium heat. Once hot, add your sliced onions and sprinkle the kosher salt all over. Stir to coat and start mellowing out.
  2 tablespoons Vegetable oil, 6 large Sweet onions, 2 teaspoons Kosher salt
• Cook onions low and slow, stirring every now and then until they turn deep brown. It takes about 25 to 30 minutes.
  6 large Sweet onions
• When onions look just right, sprinkle flour over them and stir for a minute or two. Cook out raw flour taste for a silky sauce.
  ¼ cup All-purpose flour
• Slowly add stock bit by bit, stirring constantly so no lumps form. The sauce will start to thicken.
  ¾ cup Stock
• Lower the heat and stir in heavy cream and milk until everything is smooth and creamy.
  2 cups Heavy cream, 2 cups Whole milk
• Add cooked pasta to the cheesy onion sauce and mix it well. Add thyme leaves and stir once more.
  1 pound Fusilli pasta, 4 sprigs Thyme
• Transfer to a baking dish. Top with extra cheese if desired. Broil for about five minutes, until topping is bubbly with a golden brown crust.
  1 ½ cups Grated provolone cheese, 1 ½ cups Grated Gruyere cheese
• Spread butter on each baguette slice. Divide cheese between slices, sprinkle thyme leaves. Broil for 2-3 minutes or until bread is golden brown and crunchy.
  10 slices French baguette, 1 tablespoon Butter, 2 tablespoons Grated Gruyere, Thyme leaves
• Remove from oven. Let cool for a few minutes. Process in a food processor until breadcrumbs are a mixture of medium and fine sizes.
  10 slices French baguette, 2 tablespoons Grated Gruyere
• Spoon mac and cheese into serving bowls. Top with breadcrumbs.
  2 tablespoons Grated Gruyere