6 T. Butter
2 Sweet Onions, sliced
1 T. Brown Sugar
2 t. Garlic Powder
1/2 C. Red Wine
3 1/2 C. Broth
1 lb. Campanelle or Macaroni
1/2 C. Heavy Cream
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 brown sugar, garlic powder, wine, and broth. Add pasta, but do not stir – push the pasta into the liquid. Pressure cook for 6 minutes and then let naturally release for 6 minutes. Add remaining ingredients, mixing until cheese is melted. Serve.
6 servings, 686 calories.