Directions
- 1Start by caramelizing your onions. This process can take a full hour, so plan accordingly.
- 2Add splashes of water throughout the cooking process to prevent burning and help the onions steam.
- 3Grate in a couple cloves of garlic.
- 4Add in a pinch of fresh thyme.
- 5Add a little bit of balsamic for some sweetness.
- 6Deglaze the pan with a touch of white wine.
- 7Scrape up any brown bits on the bottom.
- 8Pour in your acini di pepe to toast for a couple minutes.
- 9Add in your broth (you can use chicken or beef).
- 10Season with a pinch of salt and a little bit of butter.
- 11Bring to a gentle boil.
- 12Simmer for about 10 minutes, stirring occasionally.
- 13Once your pastina is tender, finish with another knob of butter.
- 14Add a mixture of freshly grated parmesan and gruyère.
- 15Season with salt and black pepper to taste.
- 16Give it a stir.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 whole large yellow onion
- 2 cloves garlic
- 1 tsp fresh thyme
- 0.5 tsp balsamic vinegar
- 0.25 cup dry white wine
- 1 cup pastina or acini di pepe
- 3.5 cups beef or chicken broth
- 0.5 tsp Worcestershire
- 0.5 cup grated Gruyère cheese
- 0.5 cup grated Parmesan
- to taste salt
- to taste black pepper
Equipment
panwooden spoongrater
Tips
- Add splashes of water throughout the cooking process to prevent burning and help the onions steam.
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