Creamy French Onion Ditalini Soup
Comforting French onion soup with pasta and crispy cheese topping
A creamy twist on classic French onion soup featuring caramelized onions, tender ditalini pasta, and rich cream, finished with crunchy Gruyère crisps.
Equipment
Ingredients
Soup Base
onions (chopped)
4 piece
butter (room temperature)
60 g
olive oil
15 ml
garlic (minced)
3 clove
beef broth
1000 ml
ditalini pasta
200 g
heavy cream
120 ml
fresh thyme
2 sprig
bay leaf
2 piece
black pepper (freshly ground)
2 g
salt
5 g
Toppings
Gruyère cheese (shredded)
150 g
Parmesan cheese (grated)
30 g
Instructions
Caramelize the onions
Chop onions and slowly caramelize them in butter and oil until deeply golden.
Add aromatics
Add minced garlic and herbs to the caramelized onions.
Simmer the soup base
Add broth, season with salt and pepper, and simmer gently.
Cook the pasta
Add ditalini pasta directly to the soup and cook until al dente.
Finish with cream
Remove from heat and stir in heavy cream for richness.
Make Gruyère crisps
Mix Gruyère and Parmesan, form small mounds on parchment, and bake until golden and crispy.
Serve
Ladle hot soup into bowls and top with Gruyère crisps for crunch.
Original recipe
Storage
Store cheese crisps separately in airtight container at room temperature
Notes
• Don't skip the Gruyère crisps - they add essential crunch and salty bite
• Texture variety is key - the pasta provides different mouthfeel from the silky broth
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