Ingredients

• 4 tablespoons butter
• 2 large onions, sliced very thin
• 1 teaspoon ground thyme
• 1 bay leaf
• salt & freshly ground black pepper
• 1 lb penne rigate
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk
• nutmeg, freshly grated
• 3/4 lb gruyere cheese or 3/4 lb swiss cheese, shredded

Instructions

1. Heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf.

2. Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot.

3. Melt 2 tablespoons butter in the skillet over medium heat.

4. Whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil.

5. Season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes.

6. Stir in cheese to melt.

7. Combine onions and cheese sauce with pasta and toss.