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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	2		sliced	120.0	28.02	3.3	0.3
thyme	1	teaspoon	ground	2.76	0.6394	0.0911	0.0743
bay leaf	1			-	-	-	-
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
penne rigate	1	lb		403.4676	0.0	89.7602	2.2667
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
milk	1	cup		148.84	11.6632	7.686	7.9788
nutmeg			grated	-	-	-	-
gruyere cheese	3/4		shredded	408.87	0.3564	29.5119	32.0166

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.