4 tablespoons butter
2 onions, very finely sliced
1 bay leaf
Salt and pepper
1 pound whole wheat penne rigate
2 tablespoons flour
1 cup chicken stock
1 cup whole milk
3/4 pound Gruyere cheese, shredded
Melt 2 tablespoons butter over medium-high heat. Stir in onions and bay leaf for 5 minutes. Season with salt and pepper. Lower the heat and cook until the onions are lightly browned about 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
Bring a large pot of water to a boil. Season with salt and add the penne. Cook until al dente and drain.
Meanwhile, in the reserved skillet, melt the 2 tablespoons of remaining butter over medium heat. Whisk in flour for 1 minute. Then whisk in the chicken stock and milk. Bring to a boil; season with salt and pepper. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.
Combine the onions and sauce with the pasta.
Chad's rating: 8.5/10 - would like beef tips added to the pasta.
Amy's rating: 8.5/10
Recipe adapted from Rachael Ray magazine