Serves 1
Directions
- 1Heat 2 tablespoons butter in a large skillet.
- 2When butter melts add the ditalini and brown it a few minutes.
- 3Add the wine and let it evaporate.
- 4Start adding the first c of broth a little at a time.
- 5Let cook for about 5 minutes.
- 6Add the French onion soup and stir it in with the other c of broth.
- 7Cover and let it simmer for another 5-7 minutes until tender.
- 8Remove lid add the remaining butter, cream, and Parmesan.
- 9If it’s too dry add more broth or water.
- 10Season with salt and pepper.
- 11Top with Gruyère and cover again until the cheese has melted.
Ingredients
- 0.25 c butter divided
- 0.5 lb ditalini
- 0.5 c white wine
- 2 cups beef broth
- 1 can French onion soup
- Salt
- pepper
- 0.33 c heavy cream
- 0.33 c grated Parmesan
- 1 c grated Gruyere
Equipment
large skillet
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