French Onion Soup Pastina
Directions
- 1Start by caramelizing your onions. This process will take a full hour, so plan accordingly.
- 2Start by caramelizing your onions. This process will take a full hour, so plan accordingly.
- 3Start by caramelizing your onions. This process will take a full hour, so plan accordingly.
- 4Add splashes of water throughout the cooking process to prevent burning and help the onions steam.
- 5Add splashes of water throughout the cooking process to prevent burning and help the onions steam.
- 6Add splashes of water throughout the cooking process to prevent burning and help the onions steam.
- 7Once onions are caramelized to a deep brown color, grate in a couple of cloves of garlic.
- 8Once onions are caramelized to a deep brown color, grate in a couple of cloves of garlic.
- 9Once onions are caramelized to a deep brown color, grate in a couple of cloves of garlic.
- 10Add a pinch of fresh thyme and a little bit of balsamic vinegar for some sweetness.
- 11Add a pinch of fresh thyme and a little bit of balsamic vinegar for some sweetness.
- 12Add a pinch of fresh thyme and a little bit of balsamic vinegar for some sweetness.
- 13Deglaze the pan with a touch of white wine.
- 14Deglaze the pan with a touch of white wine.
- 15Deglaze the pan with a touch of white wine.
- 16Scrape up any brown bits on the bottom of the pan.
- 17Scrape up any brown bits on the bottom of the pan.
- 18Scrape up any brown bits on the bottom of the pan.
- 19Pour in your acini di pepe to toast for a couple of minutes.
- 20Pour in your acini di pepe to toast for a couple of minutes.
- 21Pour in your acini di pepe to toast for a couple of minutes.
- 22Add in your broth (chicken or beef can be used).
- 23Add in your broth (chicken or beef can be used).
- 24Add in your broth (chicken or beef can be used).
- 25Season with a pinch of salt and a little bit of butter, then bring to a gentle boil.
- 26Season with a pinch of salt and a little bit of butter, then bring to a gentle boil.
- 27Season with a pinch of salt and a little bit of butter, then bring to a gentle boil.
- 28Simmer for about 10 minutes, stirring occasionally.
- 29Simmer for about 10 minutes, stirring occasionally.
- 30Simmer for about 10 minutes, stirring occasionally.
- 31Once your pastina is tender, finish with another knob of butter and a mixture of freshly grated parmesan and Gruyère.
- 32Once your pastina is tender, finish with another knob of butter and a mixture of freshly grated parmesan and Gruyère.
- 33Once your pastina is tender, finish with another knob of butter and a mixture of freshly grated parmesan and Gruyère.
- 34Season with salt and black pepper to taste, give it a stir.
- 35Season with salt and black pepper to taste, give it a stir.
- 36Season with salt and black pepper to taste, give it a stir.
Ingredients
- 2 tbsp butter
- 2 tbsp butter
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, grated
- 2 cloves garlic, grated
- 2 cloves garlic, grated
- 1 tsp fresh thyme
- 1 tsp fresh thyme
- 1 tsp fresh thyme
- 0.5 tsp balsamic vinegar
- 0.5 tsp balsamic vinegar
- 0.5 tsp balsamic vinegar
- 0.25 cup dry white wine
- 0.25 cup dry white wine
- 0.25 cup dry white wine
- 1 cup acini di pepe
- 1 cup acini di pepe
- 1 cup acini di pepe
- 3.5 cups beef or chicken broth
- 3.5 cups beef or chicken broth
- 3.5 cups beef or chicken broth
- salt
- salt
- salt
- 1 knob butter
- 1 knob butter
- 1 knob butter
- 0.5 cup freshly grated parmesan
- 0.5 cup freshly grated parmesan
- 0.5 cup freshly grated parmesan
- 0.5 cup Gruyère cheese
- 0.5 cup Gruyère cheese
- 0.5 cup Gruyère cheese
- black pepper
- black pepper
- black pepper
- 0.5 tsp Worcestershire
- 0.5 tsp Worcestershire
- 0.5 tsp Worcestershire
Equipment
panwooden spoongrater
Tips
- Adding splashes of water throughout the cooking process for the onions helps prevent burning and aids in steaming.