Tortellini with Onion Confit
|Beef stock||12 Fluid Ounce (1 1/2 Cups, 375 Milliliter)|
|Beef tortellini/Veal tortellini||1 1⁄2 Pound (750 Gram)|
|Small peas||8 Ounce (250 Gram)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||2 Tablespoon|
|For onion confit|
|Butter||1 Ounce (30 Gram)|
|Onions||2 , thinly sliced|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Tablespoon|
|Red wine||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Red wine vinegar||2 Tablespoon|
1. To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft. Stir in sugar and cook for 2 minutes longer. Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
2. Place stock in a saucepan, bring to the boil and boil until reduced by half. Keep warm.
3. Cook pasta in boiling water in a large saucepan following packet directions. Drain well. Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.