You’ll love this spin on a classic because it’s full of flavor and packages up the cheese in perfectly sized bits of pasta! I love french onion soup. I don’t always have the kind of time a good soup needs, but every once in a while…I get a hair up my ass and think, “i’m going to do it anyway.” Sunday is a great day for me to stand there and layer all of the amazing flavors. I put something on hulu on my laptop–SNL during this prep, and go to town. People add all kinds of cheese and hunks of bread, but in my brain: tortellini. Carbs and cheese in one perfectly sized portion that cooks up in just a few minutes….No muss, no fuss here! I also like the tortellini to make the soup a ‘real meal.’ While I love this soup as is, it’s not very filling for a long afternoon of work and the pasta adds some bulk to it without ruining it. If you’re a traditionalist, leave the tortellini out….it won’t hurt my feelings.
I add cheese too. And this time, I actually made homemade croutons from the heel of my weekly loaf of bread: olive and rosemary. Turns out, the last few slices make excellent croutons for soup. Cut the bread, drizzle with some olive oil and bake for 15 minutes at 350 and you’re on the your way to amazing.
ps: who the hell can ever spell Worcestershire correctly the first time? So good, so complicated to spell. I biff it every. single. time. Thank computer programmers for spell check.
- 1/4 cup unsalted butter
- 2 onions, sliced
- 1 garlic cloves, chopped
- 1 bay leaves
- 1 fresh thyme sprig or 1 teaspoon
- Kosher salt and freshly ground black pepper
- 1/2 cup red wine
- 1 HUGE heaping tablespoons all-purpose flour
- 1 quarts beef broth
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 4 oz. frozen or fresh tortellini
- Melt the butter in a large pot over medium heat.
- Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
- Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
- Discard the bay leaves and thyme sprigs (if you used dried thyme, you’re stuck w it, you won’t be bothered by it.)
- Dust the onions with the flour and give them a stir.
- Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.
- Now add the beef broth, ketchup, and Worcestershire sauce and bring the soup back to a simmer, and cook for 10 minutes.
- Add the tortellini according to their cooking instructions.
- Season, to taste, with salt and pepper.
- Serve hot. You can melt cheese over bowls of it, add croutons or slices of baguette, you can pretty much go wild from here on out with your soup.
- Trust me on the tortellini…