Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon canola oil
  • 2 to 3 large Vidalia onions (or other sweet onion)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground pepper
  • 1 teaspoon salt or to taste)
  • 1 teaspoon garlic (minced )
  • 1 cup chicken broth (low sodium )
  • 8 ounces pasta (any shape)
  • 1 bay leaf
  • 1/4 teaspoon dried thyme (or 1/2 tablespoon fresh thyme)
  • 1/4 teaspoon fresh rosemary (minced (just of pinch of dried rosemary))
  • 1 cup heavy cream
  • 1 pinch red pepper flakes
  • 6 ounces gruyere (shredded)
  • 6 ounces fontina (shredded)

Instruction

  • In a large pot, cook pasta according to directions on package.
  • Drain and set pasta aside.
  • Turn pot to low and add 2 tablespoon canola oil.
  • Add onions and cook on low 30 to 40 minutes until caramelized. Stir frequently.
  • Add 1 cup chicken broth, Worcestershire sauce, salt, pepper, bay leaves, thyme, garlic, rosemary, and red pepper flakes.
  • Cook until liquid has reduced by half.
  • Stir in cream, pasta and cheeses.
  • (Casserole can be covered and refrigerated at this point and baked later if desired.)
  • Bake at 400 20 to 30 minutes or until hot and cheese is melted.