INGREDIENTS
1 tbsp
canola oil
2
to 3 large Vidalia onions (or other sweet onion)
1 tbsp
Worcestershire sauce
1/2 tsp
ground pepper
1 tsp
salt or to taste)
1 tsp
minced garlic
1 cup
low sodium chicken broth
8 oz
pasta (any shape)
1
bay leaf
1/4 tsp
dried thyme (or 1/2 tablespoon fresh thyme)
1/4 tsp
fresh rosemary, minced (just of pinch of dried rosemary)
1 cup
heavy cream
red pepper flakes
6 oz
gruyere, shredded
6 oz
fontina, shredded