If you are a fan of french onion soup, chances are, you will LOVE this recipe. If you do not care for onion, this probably is not for you. It was quite tasty and my kids loved it too. I served it with crescent rolls, which my kids used to scoop up the remaining onion on their plates, hehe!!!
1 lb Penne pasta
1 shallot, finely diced (or you can cut up an onion and caramelize it)
3 cloves garlic, finely chopped
2 cups chicken broth
1/2 cup Marsala wine
1 1/2 packets Lipton onion soup mix
7 tbsp light cream
4 tbsp flour
1/4 cup mozzarella cheese, shredded
1-2 tbsp olive oil
Cook pasta according to directions and set aside. In a medium-large saucepan, cook shallot and garlic in the olive oil. Allow to simmer for about 2 minutes, or until tender and fragrant. Add in chicken broth, wine, and Lipton onion soup mix. Mix well and allow to cook on low 20 minutes. Slowly add in flour and whisk until dissolved. Add in cream. Pour sauce over pasta and mix to coat. Pour pasta mixture into a baking pan and sprinkle shredded cheese on top. Place in oven under broiler for a few minutes to get the cheese melted. Serve!