Hubby tried this for the first time last night, and is so hooked he’s begging me for it again for dinner tonight!

French Onion & Pasta Soup is a delightful twist on the classic French onion soup, a dish steeped in history and tradition. Thought to have originated in France during the 18th century, this soup was a popular comfort food among the working class, valued for its rich flavor and affordability. By incorporating ditalini pasta, a small, tubular pasta variety, into the typical blend of caramelized onions and savory broth, this hybrid creates a more hearty and satisfying meal that bridges French culinary heritage with the comforting essence of an Italian pasta dish.

When serving this unique and flavorful French Onion & Pasta Soup, there are many sides that can complement the meal perfectly. A simple green salad with a vinaigrette dressing can add a fresh, crisp contrast to the soup’s rich and savory notes. For a more indulgent experience, a slice of toasted baguette topped with melted Gruyère cheese mirrors the traditional French onion soup accompaniment and adds a crunchy texture. To complete the meal, consider a glass of red wine, such as a robust Cabernet Sauvignon, which pairs nicely with the depth of the onions.

Ingredients:

– 4 tablespoons unsalted butter
– 6 large onions, thinly sliced
– 4 cloves of garlic, minced
– 8 cups beef stock
– 1/2 cup dry white wine
– 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
– 1 bay leaf
– Salt and freshly ground black pepper to taste
– 1 cup ditalini pasta
– 1/2 cup grated Gruyère cheese (optional for serving)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, occasionally stirring, until the onions are caramelized to a deep golden brown, about 30-40 minutes.

2. Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes, or until fragrant.

3. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for a few minutes to reduce slightly.

4. Add the beef stock, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer and cook for 20 minutes, occasionally skimming off any foam that rises to the surface.

5. While the soup simmers, bring a separate pot of salted water to a boil. Cook the ditalini pasta according to the package instructions until al dente. Drain the pasta and set aside.

6. Once the soup has simmered for 20 minutes, remove the bay leaf and discard it. Taste and adjust seasoning if necessary.

7. Add the cooked ditalini pasta into the soup and stir to combine. Continue to cook the soup for an additional 5 minutes to allow the flavors to meld together.

8. Ladle the soup into bowls and, if desired, top each with a generous sprinkle of grated Gruyère cheese. Serve hot and enjoy the comforting blend of caramelized onions and pasta in this tasty soup.