Step 1

Peel the onions, wash them and thinly slice them.

Step 2

Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.

Step 3

Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.

Step 4

Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.

Step 5

In total, you should have cooked onions for 30 minutes.  Remove the onions from the skillet onto a plate.

Step 6

Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

Step 7

Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

Step 8

Add back the caramelized onions.

Step 9

Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes.

Step 10

Cook tortellini according to package instructions.   Usually, that means to bring a large pot of water to boil.  Add tortellini and boil for 7 to 10 minutes.  Drain.

Step 11

Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.

Step 12

Top with cracked black pepper when serving.