The Recipes

It's hot, but it won't stop me!

It is about 100 degrees outside and feels like at least 115.  Why on earth am I craving pasta and french onion soup?!? 

I don't know, but a stroke of genius:

French Onion Tortellini


- Three onions; I used one red, one sweet and one white
- 1 tsp. crushed red pepper
- Three sprigs fresh thyme
- 1 large clove of garlic, grated or minced
- 1/2 cup gruyere cheese, grated
- 1/2 package of square wonton wrappers
- 2 T. butter
- 1/2 T. chopped chives for garnish
- Olive oil
- Salt
- Pepper

Slice the three onion while you heat olive oil in a skillet.  Add the onions to the pan and allow the onions to sweat for 5-10 minutes.  Salt the onions and allow to cook for a few more minutes.  Add the garlic and stir, incorporating the garlic until it becomes fragrant.  This should only take a minute or two.  Add the crushed red pepper, cracked black pepper, and the leaves from the sprigs of thyme. 

Now walk away.  Properly carmelizing onions; getting the onions to the point of being sticky and slightly sweet will take approximately 40 minutes.  Patience is key.  Walk by the stove to occasionally stir them, but that's it.  Now allow the onions to cool completely.

Once the onion mixture is cooled, put the mixture into a food processor.  Combine the chopped onion mixture with the gruyere cheese. 

Lay out wonton wrappers on a clean working surface.  Place approximately 1/2 tsp. of the onion mixture in the center of each wonton:

Brush the perimeter of the wrappers with water, using either a pastry brush or your fingers.  Fold two of the opposite corners together, creating a triangle.  Press down around the edges, creating a seal.  Take care to cup around the filling, sealing the tortellini with as little air as possible.  Take the two bottom corners of each one and fold them over the top of the filling, creating an envelope shape.

Keep the tortellini that you're going to eat right now out; place the others on a lightly-floured cookie sheet and place them in the freezer.

Bring a pot of water to a boil and liberally salt the water.  Add the tortellini to the water and cook for 5-6 minutes, or 1-2 minutes after they float.

Meanwhile, in a small saucepan, heat the butter.  As it starts to melt, add a pinch of salt.  Let the butter simmer until it starts to literally brown.  Voila!  Browned butter.

Plate the tortellini and pour the butter over the top.  Garnish with the chopped chives.