French Onion Pasta

So Rachel and Lisa were discussing pasta recipes that weren't made with tomato-based sauce. This is one of my go-to recipes since Sarah doesn't like "red sauce" either and it is really easy. But if you don't like onions, this isn't for you.

I made the sauce in an oven-safe pan to cut down on dishes to wash later.

Adapted from Stephanie Cooks.

2 cups of uncooked penne pasta
1 to 1.5 cup of chicken broth
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
4 tablespoons of cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

Directions-
1- Boil water for your pasta. While the noodles cook, prepare the rest of ingredients.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
3- Add the chicken broth, scraping the bottom of the pan to remove any stuck on pieces of onion.
4- Add the soup mix packet, allow to cook on low for about 20 minutes.
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
9- Set it under the broiler until the cheese gets a little crispy.