Description
This French Onion Tortellini recipe combines the rich, caramelized flavors of classic French onion soup with tender cheese tortellini. The dish features slowly caramelized onions and a savory broth sauce, topped with melted Gruyère and Parmesan cheeses, making it a comforting and elegant meal perfect for any occasion.
Ingredients
Scale
Onion Sauce
- 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
- Salt and freshly ground black pepper to taste
Tortellini and Topping
- 1 package (20 oz) cheese tortellini
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Prepare the base: In a large, heavy-bottomed pot or Dutch oven, melt the butter with olive oil over medium heat.
- Caramelize the onions: Add the sliced onions and cook, stirring occasionally, for about 30-40 minutes until they become deeply caramelized and golden brown, which is key to developing that rich French onion flavor.
- Add aromatics: Stir in the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
- Make a roux: Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly to avoid lumps and to toast the flour slightly.
- Add liquids: Slowly pour in the beef broth and white wine, stirring continuously to combine, and let the mixture simmer for 5 minutes until the sauce thickens slightly.
- Cook tortellini: While the onion mixture simmers, cook the tortellini in a separate pot of salted boiling water following the package instructions until al dente, then drain and set aside.
- Combine tortellini and onion sauce: Add the cooked tortellini to the onion mixture, gently tossing to coat the pasta evenly with the rich sauce.
- Prepare for broiling: Transfer the combined tortellini and onion mixture to a large oven-safe skillet or baking dish.
- Add cheese topping: Evenly sprinkle the grated Gruyère and Parmesan cheeses over the top.
- Broil: Place under the oven broiler for 2-3 minutes, watching carefully, until the cheese melts, bubbles, and develops a light golden crust.
- Garnish and serve: Remove from the oven, allow to cool slightly, then garnish with chopped fresh parsley before serving.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Be patient when caramelizing onions; this step is essential for flavor depth.
- Use a sharp Gruyère cheese for best melting and flavor.
- Watch the broiler carefully to avoid burning the cheese topping.
- This dish pairs beautifully with a crisp green salad or steamed vegetables.
