Tortellini In Brodo Rosso

• 2 tbsp extra-virgin olive oil
• 1 large red onion, cut in half from stem to root ends and thinly sliced
• 1 clove garlic, minced
• 1 tbsp sugar
• 2 cups fruity red wine, such as Chianti, sangiovese or beaujolais
• 6 cups chicken stock
• 1 package (10-12 ounces) tortellini
• Salt and pepper to taste
• 2 green onions, thinly sliced, for garnish
• 4 ounce chunk parmigiana reggiano or parmesan cheese

1. In a Dutch oven, heat the olive oil over medium-low heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent. Sprinkle with the sugar, stir and turn the heat to very low. Continue to cook, stirring often, until the onion is caramelized, about 20 minutes more. Add the red wine and cook until reduced by about half. Add the stock and bring to a boil. Turn down the heat, add the tortellini and simmer until just tender, 7 to 10 minutes. Taste and adjust seasonings.
2. Ladle into flat soup bowls and sprinkle with the green onion. Pass the parmigiana reggiano cheese with a grater for each person to add his own. Serves 6 as a first course, or 4 as a main course.

extravirgin olive oil, red onion, clove garlic, sugar, fruity red wine, chicken stock, tortellini, salt, green onions, parmigiana reggiano

Taken from www.epicurious.com/recipes/member/views/tortellini-in-brodo-rosso-1240261 (may not work)