I just hit “Process Order” on Kohls.com. I felt so sly with my $60 Kohl’s Cash and $5 reward, along with my 20% off and $10 off $30 purchase. Now,
I’m Shea’s totally ready for next summer. She’s is the lucky recipient of several dresses that just happened to hop into my cart in order to quality for free shipping. I mean, when you save as much money as me, you have to buy “unnecessary” items just so you don’t have to pay for shipping.
Because it makes sense. Or, let’s just pretend, mmkay? Cool.
I also felt super sly when I was sitting in a FOREVER long meeting at Shea’s daycare tonight when I decided Chili’s was a great option for dinner and I placed my order online in just a few short clicks. The internet can be seriously dangerous. Little girl clothing, Quesadilla Explosion Salads…really, the possibilities are endless.
So when I arrived at 8:49pm for my order that was supposedly going to be ready at 8:43pm, my order was just being prepared. So I waited and waited and wished I had ordered a drink for the TWENTY minute wait for my CARRY OUT dinner that had been ordered FORTY minutes prior for my stomach that was 2 HOURS past HANGRY.
Let me just say that Chili’s take-out is so very over-rated.
As I sat down to consume said meal, I began calculating the nutrition information for last night’s dinner. This beautiful, delicious, dreamy, creative, fantastic, rich, decadent, marvelous meal. As in, drop what you’re doing and make your grocery list now, people. This is a MUST make recipe. STAT. The sum is truly greater than the parts and my French onion-adoring soul will be forever lusting after this recipe.
It’s only a little bit sinful, but not even a little bit healthy. It’s a wonderful sometimes food. With a salad on the side. For balance and all that healthy stuff. Plus, it is difficult to pump the breaks at just one serving. It’s that good.
- 4 Tbsp unsalted butter
- 2 sweet onions, quartered and thinly sliced
- 1 Tbsp brown sugar
- 1 Tbsp worcestershire sauce (omit if vegetarian)
- 1 cup dry red wine
- 8 oz cremini mushrooms, sliced
- ¼ tsp salt + pepper, to taste
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 lb dry rigatoni
- 2 bay leaves
- 2-3 fresh thyme sprigs
- 1¼ cups half and half
- pinch of cayenne pepper
- 4 oz gruyere cheese, shredded and divided
- Heat butter in a dutch oven over medium-high heat. Once melted and hot, add the onions and brown sugar. Cook about 10 minutes, stirring frequently, until softened. Add the Worcestershire sauce and wine, cooking until wine evaporates, about 10 minutes.
- Preheat the the broiler to 550 degrees F.
- To the dutch oven, add the mushrooms, garlic, salt and pepper; cook 3-4 minutes. Add chicken broth and bring to a boil. Add pasta, bay leaves, and thyme. Stir and cook for 10-15 minutes or until liquid has been soaked up by the pasta. Stir in the half and half; simmer an additional 5-10 minutes or until pasta are al dente.
- Stir in the cayenne and half the gruyere cheese. Cook 2 minutes and then remove from the heat. Top with the remaining cheese and place under the broiler for 1-2 minutes until the cheese is melted. Serve warm, top with fresh thyme, if desired.