Creamy Tortellini French Onion Soup

Name: Creamy Tortellini French Onion Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
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

Made on the stove or crockpot, it's the perfect bowl of soup...hearty enough for the coldest of nights!

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

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

Steps

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!