Creamy French Onion Tortellini

A comforting dish combining caramelized onions and cheese tortellini in a creamy sauce, perfect for chilly evenings.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

Main Ingredients

3 medium Medium Yellow Onions Thinly sliced for sweetness; substitute with sweet onions for a milder flavor.
6 tablespoons Butter Adds richness; can use olive oil for a lighter option.
3 cloves Garlic Minced to enhance flavor; you can also use garlic powder in a pinch.
1 teaspoon Light Brown Sugar Balances the savory notes; feel free to use white sugar or omit entirely if avoiding sugar.
1 cup Beef Broth Provides depth; chicken or vegetable broth works well for a lighter taste.
1/2 teaspoon Dried Sage Adds an herby note; thyme could also be used.
1/2 teaspoon Dried Thyme Complements onions beautifully; fresh thyme is a great substitute.
1/4 teaspoon Salt Enhances all flavors; adjust to your personal taste.
1/4 teaspoon Pepper For a measurable kick; fresh cracked pepper boosts flavor.
1/8 teaspoon Red Pepper Flakes Optional heat; adjust to your spice preference.
19 ounces Cheese Tortellini Frozen, fresh, or dried; any form will work well.
1 cup Heavy Cream Creates the creamy texture; half-and-half can work if you want a lighter option.
7 ounces Gruyere Cheese Shredded for ooey-gooey goodness; a mix of mozzarella and parmesan can be an alternative.
to taste Fresh Thyme for Topping Adds freshness and an aesthetic touch.

Method

Preparation

Remove the tortellini from the freezer if using frozen.
In a large cast iron skillet, add onions, butter, garlic, and light brown sugar. Over high heat, stir for 10 minutes.
Reduce heat to medium and cook for 15 more minutes until onions are caramelized.
Add broth, sage, thyme, salt, pepper, red pepper flakes, and bay leaf. Stir and bring to a simmer for 2 to 3 minutes.
Add tortellini and heavy cream, cooking for 3 to 4 minutes until cooked through.
Remove the bay leaf.
Add 1 cup of Gruyère cheese, stirring until fully mixed and sauce is thick.
Top with another cup of Gruyère cheese, cover, and let warm for 3 to 5 minutes until cheese is melted.

Notes

Serve hot, garnished with fresh thyme, alongside crusty bread or a crisp salad for a complete meal. Store leftovers in an airtight container in the fridge for up to three days. If freezing, consider making the sauce and tortellini separately for the best result.