French Onion Pastina
Indulge in the rich, comforting flavors of French Onion Pastina, a soul-warming dish that combines the decadence of French onion soup with the creamy texture of pastina pasta. This recipe features perfectly caramelized yellow onions enhanced with a touch of sugar, deglazed with dry white wine, and simmered in savory beef broth infused with fresh thyme and a hint of bay leaf. Velvety Gruyere and Parmesan cheeses meld seamlessly into the broth, creating a luscious, cheesy finish that clings to the tiny, tender pearls of pastina. Ready in under an hour, this easy yet elegant dish is perfect for cozy dinners or as a stunning appetizer. Garnish with freshly chopped parsley for an extra burst of brightness, and let each spoonful transport you to a Parisian bistro.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 yellow onions, thinly sliced
- 0.5 teaspoon granulated sugar
- 2 garlic cloves, minced
- 0.5 cup dry white wine
- 4 cups low-sodium beef broth
- 1 cup pastina pasta
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup gruyere cheese, grated
- 0.25 cup parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-low heat. Add the butter and olive oil, and allow the butter to melt completely.
Add the thinly sliced onions to the pot, stirring until they are coated with the butter-oil mixture.
Sprinkle the sugar over the onions to enhance caramelization. Cook the onions slowly over medium-low heat for 25-30 minutes, stirring occasionally, until they are golden brown and deeply caramelized.
Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Cook for 2-3 minutes, allowing the wine to reduce slightly.
Add the beef broth, thyme, bay leaf, salt, and pepper to the pot. Stir to combine, then bring the mixture to a gentle simmer.
Stir in the pastina pasta and cook for 6-8 minutes (or according to package instructions), stirring occasionally to prevent sticking.
Remove the bay leaf from the pot and discard.
Lower the heat to low and stir in the grated Gruyere and Parmesan cheeses until melted and creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Serve the French Onion Pastina immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.4 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1536 mg | 118% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1615 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
