French Onion Soup Pastina

This French Onion Soup Pastina is a cozy mash-up of a French bistro favorite and Italian comfort food. You start with deeply caramelized onions, add a splash of wine and rich broth, then stir in pastina and plenty of melty Gruyère. The result is silky, savory, and packed with flavor – like the soup you love, but somehow even more satisfying by the spoonful.

Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 large yellow onion, thinly sliced

• Salt and black pepper, to taste

• 2 cloves garlic, grated

• 1 tsp fresh thyme (or 1/4 tsp dried)

• 1/2 tsp balsamic vinegar (optional)

• 1/4 cup dry white wine (or extra broth)

• 1 cup pastina or acini di pepe

• 3.5 cups beef or chicken broth

• 1/2 tsp Worcestershire (optional)

• 1/2 cup grated Gruyère cheese (plus more for topping)

• 1/2 cup grated Parmesan (plus more for topping)

  
  

Instructions:

1. Heat butter and olive oil in a sauté pan over medium low heat. Add the sliced onions and a pinch of salt. Cook low and slow, stirring occasionally, for about 45–60 minutes until deeply caramelized and jammy. Adjust heat as needed to avoid burning (don't go over medium), and add splashes of water throughout to deglaze the pan and help the onions steam as they reduce.

2. Once onions are caramelized, stir in thyme, grated garlic, and balsamic (if using). Cook for 30–60 seconds until fragrant.

3. Pour in the white wine and deglaze the pan, scraping up all the browned bits. Let it reduce for about 1–2 minutes.

4. Stir in the pastina and toast it in the onion mixture for 1–2 minutes, letting it soak up all the flavor.

5. Pour in the broth and Worcestershire (if using), bring to a gentle boil, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the pastina is tender and the mixture is creamy and slightly thickened.

6. Finish with another tbsp of butter and stir in Gruyère and Parmesan until melted and smooth. Season with salt and black pepper to taste.

7. Serve and garnish with extra parmesan or Gruyère (or both), black pepper, and fresh thyme. Enjoy!

   
   

   Prep time: 10 minutes

   Cook time: 60 minutes

   Servings: 2–3