Description
This Creamy French Onion Tortellini recipe combines the rich, caramelized flavors of French onion soup with tender cheese tortellini, creating a comforting and elegant one-pan dish. Caramelized onions are slowly cooked to develop deep sweetness, then simmered with beef broth and cream to form a luscious sauce. Tossed with cheese-filled tortellini and melted Gruyere and Parmesan cheeses, this dish makes a hearty and flavorful meal perfect for any occasion.
Ingredients
Scale
Onion and Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
Pasta and Cheese
- 10 ounces cheese tortellini
- 1 cup grated Gruyere cheese
- 1/4 cup freshly grated Parmesan cheese
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Caramelize the Onions: In a large skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 20-25 minutes until they become caramelized and golden brown. This slow cooking develops the rich, sweet onion flavor that forms the base of the sauce.
- Sauté Garlic: Add the minced garlic to the skillet with the caramelized onions and sauté for 1-2 minutes until fragrant, enhancing the savory depth of the dish.
- Add Seasonings: Stir in the balsamic vinegar, sugar, salt, and black pepper. Mix well to coat the onions evenly and cook for an additional 2 minutes to meld the flavors.
- Simmer with Broth: Pour in the beef broth, scraping up any caramelized bits stuck to the skillet bottom to incorporate their rich flavor. Bring the mixture to a simmer over medium heat.
- Add Cream and Thyme: Reduce the heat to low and stir in the heavy cream and fresh thyme leaves. Allow the sauce to gently simmer for 5 minutes, thickening slightly and blending the creamy and herbal notes.
- Cook Tortellini: While the sauce simmers, bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
- Combine Pasta and Sauce: Add the cooked tortellini to the skillet with the creamy onion sauce. Stir gently to coat the pasta evenly with the luscious sauce.
- Melt Gruyere Cheese: Gradually add the grated Gruyere cheese to the skillet, stirring continuously until the cheese melts completely and creates a creamy texture throughout the dish.
- Add Parmesan Cheese: Remove the skillet from heat and sprinkle the Parmesan cheese over the tortellini. Stir until the Parmesan is melted and fully incorporated, enriching the flavor and creaminess.
- Garnish and Serve: Serve the tortellini hot, garnished with freshly chopped parsley for a bright, fresh contrast to the rich sauce.
Notes
- Be patient when caramelizing onions; the deep flavor requires slow cooking over medium heat.
- Use freshly grated cheeses for better meltability and flavor.
- For a vegetarian adaptation, substitute the beef broth with vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove to prevent cheese separation.
- You can add a pinch of nutmeg to the cream sauce for extra warmth and complexity.
