Emmenthaler Cheese And Onion Pasta

• 1/4 cup of butter (or more, if necessary)
• 1 1/4 pound of thinly sliced onions
• salt
• ground pepper
• 2 bay leaves
• 1/2 cup of milk
• 1/2 cup of chicken broth or vegetable broth
• 1 cup (or more) of Emmenthaler cheese (or any kind of cheese)
• Pasta of your choice (I like the farfalle)

1. Preheat the broiler. Grease a flameproof dish with butter. (We use those Corning Ware casseroles.)
2. Melt the butter in a saucepan or frypan, saute the onions. Stir in the salt and pepper then the bay leaves. Add the milk and stock, reduct the heat to low and simmer uncovered, stirring occasionally, until the liquids are absorbed, about 30 minutes. Discard the bay leaves.
3. Cook your choice of pasta until ad dente. Drain and immediately place in the buttered dish. Spoon the hot onion sauce evenly over the top, then top with the cheese.
4. Place the dish under the broiler and b roil until the top is golden. About 5 minutes. Serve immediately.

butter, onions, salt, ground pepper, bay leaves, milk, chicken broth, cheese, pasta of your choice

Taken from www.epicurious.com/recipes/member/views/emmenthaler-cheese-and-onion-pasta-50100372 (may not work)