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Caramelized Onions
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1. Trim off the ends of 2 lb. onions (I used yellow) and cut them in half from top to bottom. Then slice them thinly, it doesn't matter which direction. Place onions in a large skillet over medium-high heat and cover, stirring every five minutes or so, until they dry out and begin to stick to the bottom of the pan (approx. 15-20 minutes).
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2. Add 2 tbsp. of vegetable oil to the onions and toss to coat, along with a large pinch of salt. and reduce the heat to medium-low. Cook the onions uncovered, stirring occasionally until they turn a rich caramel brown, anywhere from 5 to 40 minutes (I went the whole 40). As they cook, add a tiny bit more oil if you need to keep them from sticking to the pan, no more than an additional 2 tbsp, or lower the heat on the stove-top. Once cooked to desired brownness, remove from heat and let cool and store for up to 1 week in the fridge.
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Mac and Cheese
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4. Preheat the oven to 400 F and boil pasta in beef broth and water, according to package directions, leaving a little al dente since it will finish up in the sauce in the oven.
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5. For the sauce: melt butter in medium saucepan over medium-high heat. Once melted, whisk in flour and cook for 1 minute (but don't let it turn brown).
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6. Slowly whisk in milk, stirring constantly to remove any clumps. Bring this mixture to a boil, then reduce heat and let simmer for 3-4 minutes or until thickened slightly.
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7.Reduce heat to low and whisk in gruyere cheese until melted, then remove from heat until ready to use.
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8.Drain pasta, then combine with sauce and caramelized onions in your pasta pot (the one you used to boil the noodles). Pour pasta mixture into a large cast iron skillet or a 9x9 inch casserole dish, top with breadcrumbs and additional gruyere cheese if desired.
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9.Bake at 400 F for 10 minutes, or until golden brown and bubbly. To achieved more browning, put under broiler for only a minute or two (Be sure to watch because it can burn quickly!).
