Description
A comforting French Onion Tortellini recipe featuring caramelized onions simmered in a rich broth with wine, tossed with cheese-filled tortellini, and finished under the broiler with melted Gruyère and Parmesan cheese for a golden, bubbly top.
Ingredients
Scale
For the Onion Base
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 1 cup beef broth (or vegetable broth for a vegetarian version)
- 1/2 cup dry white wine
For the Pasta
- 1 package (20 oz) cheese tortellini
For the Topping & Garnish
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Sauté Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat, then add the thinly sliced onions. Cook, stirring occasionally, for about 30-40 minutes until they become deeply caramelized and golden brown, developing rich sweet flavors.
- Add Garlic & Thyme: Add minced garlic and fresh thyme leaves to the caramelized onions and cook for an additional 1 minute until fragrant.
- Incorporate Flour: Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly for 1 to 2 minutes to form a roux that will thicken the sauce.
- Add Broth & Wine: Slowly pour in the beef broth and dry white wine while stirring to prevent lumps. Bring to a simmer and cook for 5 minutes until the sauce slightly thickens.
- Cook Tortellini: While the sauce simmers, cook the cheese tortellini in salted boiling water according to package instructions until al dente. Drain and set aside.
- Combine Tortellini & Onion Sauce: Add the cooked tortellini to the onion mixture and gently toss to coat evenly with the flavorful sauce.
- Prepare for Broiling: Transfer the tortellini and onion mixture to a large, oven-safe skillet or baking dish, spreading it out evenly.
- Add Cheese Topping: Sprinkle the grated Gruyère and Parmesan cheeses evenly over the top of the tortellini.
- Broil: Place the skillet under the oven broiler for 2 to 3 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden brown.
- Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with freshly chopped parsley before serving.
Notes
- Be patient while caramelizing the onions to develop deep flavor; rushing this step will affect the dish’s taste.
- You can substitute vegetable broth for beef broth to make the dish vegetarian.
- If you don’t have a broiler, you can bake at 375°F for about 10 minutes until the cheese melts and bubbles.
- Use freshly grated cheese for the best melting and flavor results.
- Adjust salt and pepper to taste at the end, as broth and cheeses can add saltiness.
