French onion dip one pot pasta

• Produce

  • 8 oz Button mushrooms
  • 1 Parsley or basil
  • 2 Sweet onions, large

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 16 oz Pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Fontina
  • 1 1/4 cup Heavy cream
  • 1/2 cup Parmesan

• Other

  • 5-6 slices of bacon, cooked and greased reserved

Found on thegrantlife.com

Description

Ingredients

• 5-6 slices of bacon, cooked and greased reserved
• 2 large sweet onions, diced
• 8 oz button mushrooms, sliced
• salt and pepper, to taste
• 3½ cups chicken broth
• 16 oz pasta of choice
• ½ cup of shredded Fontina, or cheese of choice
• 1¼ cup heavy cream
• ½ cup of shredded Parmesan
• parsley or basil for topping

Directions

• In the same pan you used to cooked the bacon, add the diced onions. Cook for 5 minutes or until they start to soften. Add the mushrooms and salt and pepper. Allow to cook for another 5-8 minutes, stirring every 30ish seconds.
• Pour in the chicken broth and bring to a soft boil. Add in the pasta making sure it is completely covered by the broth. Reduce heat, cover and let cook for 10 minutes or until pasta is al dente. Be sure to stir every minute or so to ensure the pasta doesnt stick to the bottom of the pan.
• Once most of the chicken broth has been absorbed stir in the Fontina cheese and heavy cream. Let it simmer for a minute or two and then remove from the stove top.
• Top with the shredded Parmesan and put it in the oven on broil for 2-3 minutes or until the cheese is melted and bubbly. Remove, add the bacon and basil (or parsley) and allow to cool.
• Give one last stir and enjoy!