- 2 Tbsp butter
- 1 Tbsp olive oil
- 3 large sweet onions, thinly sliced
- 1 jalapeno, chopped
- 3 cloves garlic, minced
- 1 bulb fennel, chopped
- 1/3 C. white wine
- 8 cups beef broth (4 C. salted and 4 C. unsalted if possible)
- 1 package frozen cheese tortellini
- 1 lb. mixed mushrooms, roughly chopped (I used shitake, cremini, and white)
- salt and pepper to taste
Start by caramelizing your onions. In an electric skillet set at 250°, melt butter and olive oil. Place a layer of onions down, sprinkle with salt, and top with another layer of onions and salt. Continue layering until all the onions are in the pot. Let sit, don’t worry about burning them, for the first 15 minutes and then stir, getting the top onions on the bottom. Let cook for about an hour, and then add your fennel, cooking another 30 minutes until onions are a deep golden brown color.
Add jalapeno and garlic, lower heat to 200° and continue to cook.
In a skillet, heat about 2 Tbsp. olive oil over medium heat and add mushrooms. Cook, stirring occassionally until golden brown, about 10 minutes. Add wine and cook an additional 5 minutes.
To a soup pot, add your broth, mushroom mix, and onion mix. Bring to a boil and reduce heat, simmering about 20 minutes to get all the flavors to meld. Add Tortellini and cook until done, about 7-8 minutes. Serve with fennel fronds as garnish with buttered crusty bread.