Tortellini in Frizzled Onion Broth by Zaynab Issa

Ingredients

• 500g (18 oz) cheese tortellini, fresh or frozen
• 4 large yellow onions, thinly sliced
• 1.5 l (6 cup) chicken or vegetable broth
• 120ml (1/2 cup) neutral oil, for frying
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2. Fry the sliced onions in batches, stirring frequently, for 8-10 minutes until deeply golden and crisp.
3. Remove the onions with a slotted spoon and drain on paper towels; season lightly with salt while hot over medium heat until heated through, about 5 min.
4. Pour off all but 1 tablespoon of the oil from the pan and add the minced garlic, sautéing for 1 minute until fragrant.
5. Pour in the broth and thyme, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer for 5 minutes.
6. Add the tortellini to the simmering broth and cook for 3-5 minutes, or until the pasta is tender and floating.
7. Ladle the soup into bowls and top generously with the reserved frizzled onions before serving over medium heat until heated through, about 5 min.