Ingredients:

  • 3 large yellow onions (approx. 900g), thinly sliced
  • 3 tbsp unsalted butter (42g)
  • 1 tbsp olive oil (15ml)
  • 3 sprigs fresh thyme, leaves stripped
  • 1/4 cup dry sherry (60ml)
  • 1 lb refrigerated cheese tortellini (450g)
  • 2.5 cups low-sodium beef broth (600ml)
  • 1/2 cup heavy cream (120ml)
  • 1 tsp Worcestershire sauce (5ml)
  • 3 cloves garlic, minced
  • 1.5 cups Gruyère cheese, shredded (150g)
  • 1/4 cup Parmesan cheese, grated (25g)
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a deep 12-inch skillet or Dutch oven over medium heat, melt the butter and olive oil.
  2. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until the onions are soft and deep mahogany in color.
  3. Stir in the minced garlic and thyme leaves. Cook for 1 minute until fragrant.
  4. Deglaze the pan with dry sherry, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  5. Add the beef broth and Worcestershire sauce. Bring the mixture to a gentle simmer.
  6. Stir in the cheese tortellini. Simmer for 5–7 minutes, or until the pasta is tender and the liquid has reduced slightly.
  7. Reduce heat to low. Stir in the heavy cream and half of the Gruyère cheese until the sauce is smooth and emulsified.
  8. Top with the remaining Gruyère and Parmesan. If using an oven-safe skillet, broil for 2 minutes until bubbly and browned; otherwise, cover with a lid for 2 minutes until melted.
  9. Garnish with fresh parsley and black pepper before serving.