Turn a package of fresh tortellini into an easy, comforting dinner with this creamy French Onion Sauce. Made with sweet, caramelized onions and Daisy French Onion Dip, this flavorful sauce comes together with rich, savory flavor and a deliciously creamy texture.

The tender tortellini pairs perfectly with the sweet and savory caramelized onions, while Daisy French Onion Dip makes it simple to create a sauce that’s full of classic French onion flavor. It’s an easy weeknight pasta recipe that feels special enough for a cozy weekend dinner, too.

Serve this creamy cheese tortellini with a simple salad or crusty bread for a satisfying meal the whole family will love. With just a few ingredients and plenty of flavor, this French onion pasta is an easy way to make dinner deliciously simple.

• Yellow Onions (2 medium, sliced thin): The ideal choice for making caramelized onions because they mellow into a rich, complex, and deeply savory flavor without tasting overly sweet.
• Butter (2 tablespoons): Used for adding rich flavor and caramelizing the onions.
• Beef Broth (3 cups): Gives the sauce a deep umami flavor, dark color, and rich body that pair well with the caramelized onions.
• Poultry Seasoning (1 ½ teaspoons): An herb blend featuring sage, thyme, rosemary, and marjoram, it pairs naturally with the sweet, savory depth of cooked onions to create a luscious savory sauce.
• Salt (1/4 teaspoon): Enhances the flavor of other ingredients.
• Black Pepper (1 teaspoon): Combined with salt, it’s the classic combo that enhances the flavors other ingredients.
• Fresh Tortellini (20-ounce package): Cooking in mere minutes, fresh tortellini offers richer, more robust fillings than dried or frozen options. It’s a great time-saver for busy weeknights without sacrificing quality.
• Shredded Swiss Cheese (1 cup): The nutty, slightly sharp flavor creates a classic sweet-and-savory balance with the caramelized onions.
• Shredded Gruyere Cheese (1 cup): Melts into a smooth, creamy texture that coats the caramelized onions without overpowering them.
• Cream Cheese (4 ounces, softened): Creates a rich, thick base for the sauce.
• Daisy French Onion Dip (3/4 cup): It provides a rich, savory, toasted onion and garlic taste right out of the tub and adds instant creaminess to the sauce.

• Evenly slice onions so they cook at the same speed.
• Use a heavy-bottomed pan (like cast iron or heavy stainless steel) with a wide base will help the onions caramelize perfectly.
• If the onions are sizzling, turn the heat down to low. Caramelized onions take time to develop into jammy goodness.
• Deglaze the pan with a splash of water or broth if the bottom of the pan is getting too dry. The tasty brown bits add flavor to the sauce.
• Olive or vegetable oil may be used in place of butter to caramelize onions.
• Chicken broth may be used instead of beef broth for a lighter flavor.
• A quick substitution for poultry seasoning is a mix of 2 parts ground sage and 1 part dried thyme or marjoram.
• Italian seasoning may be used in place of poultry seasoning.
• Any flavor of tortellini works well in this recipe.
• Frozen tortellini may be used in place of fresh. However, the cooking time will need to be adjusted, adding an extra 3-5 minutes to the cooking time. Test for doneness before proceeding to next step.
• All Swiss or all Gruyere may be used in place of the combo.
• Mozzarella, Jarlsberg, or Fontina cheese may be used in place of Swiss and Gruyere.
• Fresh herbs such as thyme or rosemary may be added to boost flavor.
• Try adding up to a cup of fresh veggies to add additional nutrients such as spinach, bell peppers, shredded carrots, chopped broccoli, or diced squash.
• Try adding up to a cup of fresh veggies to add additional nutrients such as spinach, bell peppers, shredded carrots, chopped broccoli, or diced squash.

1. Preheat the oven to 350°F.
2. In a large, oven-proof skillet, add onions and butter. Cook over medium heat 10 minutes, stirring often. Reduce to low and cook 15-20 minutes, stirring occasionally, until onions are caramelized and deep golden in color.
3. Add the broth, poultry seasoning salt, and pepper. Cover and bring to a simmer. Stir in the tortellini and return the lid. Simmer 2-3 minutes or until the tortellini is al dente, stirring occasionally.
4. Mix the shredded Swiss and Gruyere. Add 1 cup of shredded cheese and the cream cheese. Stir until fully melted. Turn off the heat and stir in the dip.
5. Top with the remaining shredded cheese. Bake 20-25 minutes, or until the cheese is melted and starts to brown.