Chicken Caesar Pasta Salad

16 oz pasta

2 cups cooked chicken, shredded or cubed

8 oz romaine lettuce leaves

12 oz Caesar dressing

1/2 cup shaved parmesan

1 cup croutons

Cook pasta according to package instructions.  Drain and rinse with cold water.  Add pasta to a large bowl with chicken, lettuce and cheese.  Pour salad dressing over the salad; toss to combine.  Top with croutons immediately before serving.

French Onion Soup

5 tablespoons olive oil, divided

1 tablespoon butter

8 cups thinly sliced onions (about 3 pounds)

3 garlic cloves, minced

1/2 cup port wine

64 ounces beef broth

1/2 teaspoon pepper

1/4 teaspoon salt

24 slices French bread baguette (1/2 inch thick)

2 large garlic cloves, peeled and halved

3/4 cup shredded Gruyere or Swiss cheese

In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, about 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 more minutes. Stir in wine, then bring to a boil and cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for an hour. In preparing to serve, preheat oven to 400°. Place baguette slices on a baking sheet and then brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic garlic. To serve, place twelve 8-oz. broiler-safe bowls on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.