Tortellini in Frizzled Onion Broth

Ingredients

• Onion (Thinly sliced; amount not stated)
• Mushrooms (Amount not stated)
• Garlic (Amount not stated)
• Butter (Amount not stated)
• Olive oil (Amount not stated)
• Sherry vinegar (Some; amount not stated)
• Broth (Amount not stated; type and ingredients unspecified)
• Salt (To taste)
• Cheese tortellini (Amount not stated; cook according to package instructions)
• Parmesan cheese (Grated, for serving; amount not stated)
• Chives (For serving; amount not stated)
• Black pepper (For serving; amount not stated)

Steps

1. 1

   Thinly slice the onions and prepare the mushrooms and garlic. The source does not specify amounts or how the mushrooms and garlic should be cut.

2. 2

   Heat butter and olive oil in a pot over medium-high heat. Add the sliced onions, mushrooms, and garlic.

3. 3

   Cook, stirring as needed, for 10–15 minutes, until the onions and mushrooms are deeply browned and frizzled. The onions are browned rather than slowly caramelized.

4. 4

   Add sherry vinegar to deglaze the pot, scraping up any browned bits from the bottom.

5. 5

   Add the broth and taste the liquid; season with salt to taste.

6. 6

   Bring the broth to a boil.

7. 7

   Add the cheese tortellini and cook according to the package instructions.

8. 8

   Serve with grated Parmesan, chives, and black pepper.

Notes

The source does not provide ingredient quantities, broth type, serving yield, or package-specific tortellini cooking time. The full recipe is said to be on the author's Substack, but its contents are not included here; quantities and times beyond the stated 10–15-minute browning time are therefore unavailable.

Nutrition per serving

• main
• pasta
• quick
• stovetop
• vegetarian