Creamy Tortellini French Onion Soup.
Ingredients
- 6 tablespoons salted butter
- 4 medium yellow onions, thinly sliced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3 cloves garlic, chopped
- 2 cups sliced cremini or wild mushrooms
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 1 pinch kosher salt
- 1 pinch black pepper
- 6-8 cups low sodium chicken or vegetable broth
- 1 parmesan cheese rind
- 1/2 cup heavy cream or whole milk
- 1 pound fresh cheese tortellini
- 6 slices french bread
- 2 cups shredded Gruyère cheese
- 1 tablespoon chopped rosemary or thyme
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you've used all of the wine and the onions are deeply caramelized.
- 2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, parmesan rind, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the cream and tortellini. Cook another 3-5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.
- 3. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
- 4. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
- 1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 5 minutes. Remove from the heat and add the onions to the crockpot bowl.
- 2. To the crockpot, add the garlic, mushrooms, thyme, and sage. Add the broth, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. During the last 15 minutes of cooking, stir in the cream and tortellini.
- 4. Meanwhile, preheat the oven to 400° F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry. Switch the oven to broil.
- 5. Ladle the soup into oven safe bowls. Add a slice of bread to each, and top evenly with cheese. Add rosemary, or thyme if desired. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Eat!
Source
Original recipe: View Original