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Ingredients
  • 2 Large sweet Vidalia onions
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter, divided
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons all purpose flour
  • ½ Cup beef stock (canned or homemade)
  • ¾ Cup milk
  • 1 Teaspoon fresh thyme leaves
  • 6 oz. Gruyere cheese, divided
  • Salt and pepper to taste
  • ½ lb. Elbow macaroni
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