French Onion Soup And Chicken Alfredo Shells by Goodeats5200

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 l beef stock
• 1 cup gruyere cheese, grated
• 20 jumbo pasta shells
• 2 cup cooked chicken breast, shredded
• 2 cup alfredo sauce
• 1/2 cup parmesan cheese, grated

Instructions

1. Melt butter in a large pot over medium heat; add sliced onions and cook, stirring frequently for 25-30 minutes until deeply caramelized and golden brown.
2. Pour beef stock into the onion pot, bring to a simmer, and cook for 15 minutes to develop flavors; season with salt and pepper to taste.
3. Boil pasta shells in salted water for 8-9 minutes until al dente; drain and set aside to cool slightly.
4. Mix shredded chicken with 1/2 cup of Alfredo sauce in a bowl.
5. Stuff each cooked shell with the chicken mixture and arrange in a baking dish.
6. Pour the remaining Alfredo sauce over the stuffed shells and top with parmesan cheese.
7. Bake the shells at 190°C (375°F) for 20 minutes until bubbling and golden.
8. Ladle soup into bowls, top with a slice of bread (optional) and gruyere, broiling for 2-3 minutes until the cheese is melted and bubbly.