Swiss Alpine Pasta

• 2 tbsp sunflower oil
• 1 tbsp butter
• 3 None large onions, peeled and cut into wedges
• 1 1/2 lbs potatoes, peeled and cut into large chunks
• 8 oz penne pasta
• None None Cheese Sauce
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 3.5 oz Gruyere cheese, finely grated
• 3.5 oz Emmental cheese, finely grated
• 4 tbsp flat leaf parsley, chopped

1. Heat the oil and butter in a large frying pan. Add the onions and fry for 3-5 minutes. Reduce the heat, cover and cook for 15-20 minutes until caramelized.
2. Meanwhile, bring a large pan of salted water to a boil. Add the potatoes to the pan and bring back to a boil. Reduce heat and simmer for 15 minutes. Halfway through the cooking time, add the pasta and continue simmering until the potatoes and pasta are tender.
3. To make the cheese sauce, heat the butter in a pan until melted. Add the flour and cook, stirring, for 1 minute. Remove from heat and gradually stir in the milk. Return to heat and cook for 3-5 minutes, stirring constantly, until boiling and thickened. Remove from heat and stir in the cheeses.
4. Drain the pasta and potatoes and place in a large serving bowl. Add the cheese sauce and 3 tbsp parsley and gently toss. Season to taste. Gently mix in the caramelized onion, sprinkle with remaining parsley and serve immediately.

sunflower oil, butter, onions, potatoes, penne pasta, cheese sauce, butter, flour, milk, gruyuere cheese, cheese, flat leaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/26651 (may not work)