Description
This Creamy French Onion Tortellini recipe combines tender, caramelized onions with a luscious, creamy sauce and cheese-filled tortellini for a comforting and elegant meal. Slow-cooked onions and garlic are simmered with white wine, broth, and fresh thyme, then enriched with heavy cream and Parmesan cheese. The tortellini is cooked separately and tossed in the rich sauce to complete a satisfying and flavorful dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Tortellini
- 2 cups cheese tortellini
For the Sauce
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/4 cup white wine
- 1/2 cup beef or vegetable broth
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
Instructions
- Caramelize the onions: Heat butter and olive oil in a skillet over low heat. Add the thinly sliced onions and cook slowly for 25–30 minutes, stirring occasionally until the onions are deeply caramelized and golden brown.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the white wine and scrape the bottom of the pan to lift the flavorful browned bits, then allow the wine to reduce slightly.
- Simmer with broth and thyme: Add the broth and fresh thyme leaves to the skillet, and simmer gently for 5 minutes to develop deeper flavors.
- Add heavy cream: Pour in the heavy cream, reduce the heat, and simmer for 3–5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- Cook the tortellini: Meanwhile, boil a pot of salted water and cook the cheese tortellini according to package instructions—usually about 3–4 minutes. Drain well.
- Combine tortellini and sauce: Add the cooked tortellini to the creamy onion sauce, stir gently to coat, and let everything cook together over low heat for 2 minutes to meld flavors.
- Finish and serve: Stir in the grated Parmesan cheese and additional fresh thyme. Serve the tortellini hot, garnished as desired.
Notes
- For a vegetarian version, use vegetable broth instead of beef broth.
- Be patient when caramelizing onions—they develop the deep, sweet flavor essential to this dish.
- White wine can be omitted or substituted with more broth if preferred.
- This dish pairs well with a simple green salad or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
