6 T. Butter
2 Sweet Onions, sliced
1 T. Brown Sugar
1/2 C. Red Wine
3 1/2 C. Broth
1 lb. Campanelle or Macaroni
1/2 C. Heavy Cream
2 t. Garlic Powder
1 pkg Boursin
1 C. Shredded Swiss Cheese
2 C. Shredded Gruyere (different kinds, if possible)
Melt butter in instant pot. Add onions and saute for 20 minutes. Add wine and broth. Add pasta, but do not stir – push the pasta into the liquid. Pressure cook for 6 minutes and then do a quick release. Add remaining ingredients, mixing until cheese is melted. Serve.