Little Chef

French Onion Ditalini Pasta Let’s make that viral ditalini pasta, but let’s do it French Onion style instead. Today is the first cool day we’ve had since June and we were craving something a little bit cozy. We made a baked noodle version of this dish a few months back and thought why not try it with a smaller cut of pasta since it was so good and super popular. It’s just as easy as the last one but it’s stovetop instead of oven baked. Keep this one for the cooler months ahead, we know you’re gonna love it as much as the last French onion soup pasta maybe even more! 1/4 c butter divided 1/2 lb ditalini 1/2 c white wine 2 or more cups beef broth 1 can French onion soup Salt and pepper 1/3 c heavy cream 1/ 3 c grated Parmesan 1 c grated Gruyere Heat 2 tablespoons butter in a large skillet. When butter melts add the ditalini and brown it a few minutes. Add the wine and let it evaporate. Start adding the first c of broth a little at a time. Let cook for about 5 minutes. Add the French onion soup and stir it in with the other c of broth. Cover and let it simmer for another 5-7 minutes until tender. Remove lid add the remaining butter, cream, and Parmesan. If it’s too dry add more broth or water. Season with salt and pepper. Top with Gruyère and cover again until the cheese has melted. • #frenchonion #onions #caramelizedonions #frenchonionsoup #pasta #mozzarella #cheesy #italian #italianfood

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