Description
This Creamy French Onion Tortellini is a rich and comforting dish combining tender cheese tortellini with deeply caramelized onions, garlic, thyme, and a luscious creamy Gruyère sauce. Perfect for a cozy dinner, it layers savory flavors with a silky texture that’s sure to satisfy.
Ingredients
Scale
Pasta
- 9 oz cheese tortellini
Sauce
- 2 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 cup beef broth
- 3/4 cup heavy cream
- 1 cup shredded Gruyère or Swiss cheese
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Caramelize onions: Melt butter in a large skillet over medium-low heat. Add the thinly sliced onions with a pinch of salt and cook, stirring occasionally, for 20–25 minutes until the onions are deeply caramelized and golden brown.
- Add garlic and thyme: During the last 2–3 minutes of caramelizing the onions, add the minced garlic and fresh thyme leaves. Sauté until fragrant, taking care not to burn the garlic.
- Deglaze with broth: Pour in the beef broth and scrape up any browned bits from the skillet. Let it simmer for a few minutes to reduce slightly and intensify the flavor.
- Add cream and thicken sauce: Stir in the heavy cream and heat through gently. Let the sauce simmer until it thickens slightly, creating a rich and creamy base.
- Melt cheese into sauce: Add the shredded Gruyère cheese to the sauce, stirring continuously until it melts completely and the sauce becomes smooth and creamy.
- Cook tortellini: Meanwhile, cook the cheese tortellini according to the package instructions. Drain well once cooked.
- Toss pasta with sauce: Add the drained tortellini to the skillet with the creamy onion sauce. Toss gently to coat the pasta evenly. Season with salt and freshly ground pepper to taste.
- Serve: Serve the creamy French onion tortellini hot, topped with grated Parmesan cheese if desired, extra thyme sprigs, and freshly cracked black pepper for garnish.
Notes
- For a vegetarian option, substitute beef broth with vegetable broth.
- Gruyère cheese gives a nutty flavor, but Swiss cheese is a good alternative.
- Be patient when caramelizing onions to develop the best flavor—low and slow is key.
- Adding Parmesan on top is optional but adds a nice sharpness.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
