French Onion Soup Pastina

70 mins
Serves 1
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Directions

  1. 1Start by caramelizing your onions.
  2. 2Start by caramelizing your onions.
  3. 3Start by caramelizing your onions.
  4. 4Add a pinch of salt to the onions.
  5. 5Add a pinch of salt to the onions.
  6. 6Add a pinch of salt to the onions.
  7. 7Add splashes of water throughout the cooking process to prevent burning and help them steam.
  8. 8Add splashes of water throughout the cooking process to prevent burning and help them steam.
  9. 9Add splashes of water throughout the cooking process to prevent burning and help them steam.
  10. 10Once your onions look like this, you are good to go.
  11. 11Once your onions look like this, you are good to go.
  12. 12Once your onions look like this, you are good to go.
  13. 13Grate in a couple cloves of garlic.
  14. 14Grate in a couple cloves of garlic.
  15. 15Grate in a couple cloves of garlic.
  16. 16Add in a pinch of fresh thyme.
  17. 17Add in a pinch of fresh thyme.
  18. 18Add in a pinch of fresh thyme.
  19. 19Add a little bit of balsamic for some sweetness.
  20. 20Add a little bit of balsamic for some sweetness.
  21. 21Add a little bit of balsamic for some sweetness.
  22. 22Deglaze the pan with a touch of white wine, scraping up any brown bits on the bottom.
  23. 23Deglaze the pan with a touch of white wine, scraping up any brown bits on the bottom.
  24. 24Deglaze the pan with a touch of white wine, scraping up any brown bits on the bottom.
  25. 25Pour in your acini di pepe to toast for a couple minutes.
  26. 26Pour in your acini di pepe to toast for a couple minutes.
  27. 27Pour in your acini di pepe to toast for a couple minutes.
  28. 28Add in your broth.
  29. 29Add in your broth.
  30. 30Add in your broth.
  31. 31Season with a pinch of salt and a little bit of butter.
  32. 32Season with a pinch of salt and a little bit of butter.
  33. 33Season with a pinch of salt and a little bit of butter.
  34. 34Bring to a gentle boil.
  35. 35Bring to a gentle boil.
  36. 36Bring to a gentle boil.
  37. 37Simmer for about 10 minutes, stirring occasionally.
  38. 38Simmer for about 10 minutes, stirring occasionally.
  39. 39Simmer for about 10 minutes, stirring occasionally.
  40. 40Once your pastina is tender, finish with another knob of butter.
  41. 41Once your pastina is tender, finish with another knob of butter.
  42. 42Once your pastina is tender, finish with another knob of butter.
  43. 43Add a mixture of freshly grated Parmesan and Gruyère.
  44. 44Add a mixture of freshly grated Parmesan and Gruyère.
  45. 45Add a mixture of freshly grated Parmesan and Gruyère.
  46. 46Season with salt and black pepper to taste.
  47. 47Season with salt and black pepper to taste.
  48. 48Season with salt and black pepper to taste.
  49. 49Give it a stir.
  50. 50Give it a stir.
  51. 51Give it a stir.
  52. 52Enjoy your absolutely delicious French Onion Soup Pastina.
  53. 53Enjoy your absolutely delicious French Onion Soup Pastina.
  54. 54Enjoy your absolutely delicious French Onion Soup Pastina.

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
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 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 pastina or acini di pepe
  • 1 cup pastina or acini di pepe
  • 1 cup pastina or acini di pepe
  • 3.5 cups beef or chicken broth
  • 3.5 cups beef or chicken broth
  • 3.5 cups beef or chicken broth
  • 0.5 tsp Worcestershire
  • 0.5 tsp Worcestershire
  • 0.5 tsp Worcestershire
  • 0.5 cup grated Gruyère cheese
  • 0.5 cup grated Gruyère cheese
  • 0.5 cup grated Gruyère cheese
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan

Equipment

panwooden spoongraterspoon

Tips

  • Caramelizing onions can take a full hour, so plan accordingly, adding splashes of water throughout the cooking process to prevent burning and help them steam.
  • Simmer the pastina for about 10 minutes, stirring occasionally.
  • Finish with butter and a mixture of freshly grated Parmesan and Gruyère, seasoning with salt and black pepper to taste.
  • You can use chicken or beef broth.
  • White wine can be substituted with extra broth if preferred.
  • Balsamic vinegar and Worcestershire are optional additions for enhanced flavor.
  • Enjoy your delicious French Onion Soup Pastina!