Creamy French Onion Ditalini Soup
Serves 4 as a main / 6 as an appetizer
French onion soup turned into a creamy pasta soup, with slow-caramelized onions and crisp Gruyère garnish.
| prepPreheat oven to 375°F / 190°C | |||||||
| prepLine a baking sheet with parchment paper | |||||||
| 100 g Gruyère, finely grated | Spoon Gruyère in piles, pepper | Bake 375°F / 190°C, 8-13 min; cool | Ladle; top with chives & crisps | ||||
| Black pepper (for the crisps) | |||||||
| 30 g butter | Melt butter & oil over medium | Add onions & salt; cover 5-10 min | Uncovered, medium-low, 25-30 min | Add balsamic; cook 1-2 min | Add stock, thyme, pasta; cook 10-14 min | Remove thyme, stir in cream, season | |
| 1 tbsp olive oil | |||||||
| 2 yellow onions, diced | |||||||
| Kosher salt (pinch, for the onions) | |||||||
| 2 tsp balsamic vinegar | |||||||
| 950 ml beef stock | |||||||
| 1 sprig fresh thyme | |||||||
| 150 g ditalini | |||||||
| 120 ml heavy cream | |||||||
| Kosher salt & black pepper, to taste | |||||||
| Fresh chives, for garnish | |||||||
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