Ingredients

The following ingredients have 5 Servings
  • 3 cups dry penne pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 medium sweet onions, (thinly sliced)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 cloves garlic, (minced)
  • 2 tablespoons all-purpose flour
  • 1 (14.5-ounce) can beef broth
  • 2 tablespoons dry sherry or Marsala wine
  • 1 packet dry onion soup mix
  • 1 cup half-and-half
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups shredded rotisserie chicken, (optional)
  • 1/2 cup shredded swiss cheese
  • 1/2 cup shredded mozzarella cheese

Instruction

  • Cook pasta to al dente according to package directions.
  • Heat olive oil and butter over medium-low heat in a large pan. Add onions and cook for 15 minutes, stirring occasionally. Sprinkle with salt and sugar and cook another 15 minutes.
  • Add garlic and cook 1 minute.
  • Sprinkle flour over onions and stir to mix in. Turn heat up to medium. Cook 30 seconds and then gradually whisk in beef broth.
  • Add sherry, onion soup mix, half-and-half, and thyme and simmer until thickened.
  • Stir in chicken and cooked pasta.
  • Transfer to a lightly greased casserole dish. (If your pan is oven-proof, there's no need to transfer. Just sprinkle the cheese on top.) Sprinkle both cheeses on top.
  • Place casserole dish (or pan) in oven and broil until the cheese is melted and golden brown in spots.