3Add splashes of water throughout the cooking process to prevent burning and help them steam.
4Once your onions look like this, you are good to go.
5Grate in a couple cloves of garlic.
6Add in a pinch of fresh thyme.
7Add a little bit of balsamic for some sweetness.
8Deglaze the pan with a touch of white wine, scraping up any brown bits on the bottom.
9Pour in your acini di pepe to toast for a couple minutes.
10Add in your broth.
11Season with a pinch of salt and a little bit of butter.
12Bring to a gentle boil.
13Simmer for about 10 minutes, stirring occasionally.
14Once your pastina is tender, finish with another knob of butter.
15Add a mixture of freshly grated Parmesan and Gruyère.
16Season with salt and black pepper to taste.
17Give it a stir.
18Enjoy your absolutely delicious French Onion Soup Pastina.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 large yellow onion, thinly sliced
Salt
black pepper
2 cloves garlic, grated
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
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.