Mains | Soups

Creamy French Onion Ditalini Soup

This Creamy French Onion Ditalini Soup takes everything I love about classic French onion soup and makes it a little heartier and even cozier. The onions cook low and slow until deeply caramelized, then simmer with beef stock and fresh thyme for so much rich, savoury flavour.

The ditalini cooks right in the broth, which makes the whole thing feel way more substantial and perfect for dinner. Then a little cream goes in at the end to make the broth extra silky while still letting all that caramelized onion flavour shine.

Instead of the usual cheesy bread on top, this version gets finished with baked Gruyère crisps, and I promise they couldn’t be easier to make. They add a salty, cheesy crunch and give you all the Gruyère flavour you want in a French onion soup.

Why You’ll Love this Soup:

A twist on the classic: Deeply caramelized onions, rich beef broth, fresh thyme, and Gruyère give you all those classic flavours in a unique way.
Extra satisfying: Ditalini cooks right in the broth to make the soup a little heartier, while a splash of cream gives you the silkiest broth.
Gruyère crisps: Instead of the usual cheesy bread on top, little baked Gruyère crisps add a salty, crispy finish to every bowl.
Simple ingredients: The ingredient list is surprisingly short, but taking the time to properly caramelize the onions gives the broth so much depth.

Prep for Creamy French Onion Ditalini Soup:

Dice up the onions.
Grate the Gruyère cheese.
Rinse the fresh thyme sprig.

How to Make Creamy French Onion Ditalini Soup:

Step One:

Melt the butter and olive oil in a large pot over medium heat. Add the diced onions with a pinch of salt and stir to combine. Cover and cook for 5-10 minutes, until the onions have softened.

Step Two:

Remove the lid and reduce the heat to medium-low. Continue cooking the onions for 25-30 minutes, stirring every few minutes, until deeply caramelized and a rich golden brown. If the bottom of the pot starts to get too dark, reduce the heat slightly.

Step Three:

Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper. Spoon the grated Gruyère onto the baking sheet in small piles, using a heaping tablespoon for each. Leave a little space between each pile and top with freshly cracked black pepper.

Step Four:

Bake the Gruyère crisps for 10-13 minutes, until melted and lightly golden around the edges. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool.

Step Five:

Once the onions are deeply caramelized, add the balsamic vinegar. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pot, until the vinegar has mostly evaporated.

Step Six:

Pour in the beef stock, then add the thyme sprig and ditalini. Increase the heat to medium-high and bring to a bubble, then reduce to medium-low. Cook according to the ditalini package directions, stirring occasionally so the pasta doesn’t stick to the bottom of the pot, until the ditalini is tender, about 10-14 minutes.

Step Seven:

Remove and discard the thyme sprig. Pour in the heavy cream and stir until everything is creamy and combined. Taste and adjust the seasoning with salt and black pepper as needed.

Step Eight:

Ladle into bowls and serve with fresh chives and the Gruyère crisps.

Substitutions for Creamy French Onion Ditalini Soup:

Gruyère: Parmesan cheese also makes great crisps if you don’t have gruyère.

Ditalini: Any small pasta will work, like elbows, small shells, or tubetti.

Beef stock: Chicken stock can be used for a lighter flavour. Beef or chicken bone broth works great here too.

Heavy cream: Can be swapped for light cream or half-and-half for a lighter take.

How to Store & Reheat Creamy French Onion Ditalini Soup:

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the ditalini will continue to absorb some of the broth as it sits, so you may want to add a splash of broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through.

Freezer: If you’re planning ahead to freeze some (or all) of this soup, cook the ditalini in a separate pot rather than adding it directly to the soup. Freeze the soup without the pasta in an airtight container for up to 2-3 months, then thaw overnight in the refrigerator and reheat gently on the stovetop. Cook fresh pasta and add it to the soup when serving.

I honestly didn’t know it was possible to make french onion soup even cozier until I tried this one. Tag me on social if you try this one out, @britacooks! xx

@britacooks

Mains | Soups

Creamy French Onion Ditalini Soup

A creamy take on French onion soup topped with the easiest gruyère crisps.

Prep Time :5

Cook Time :50

Serves: 4 (main course) / 6 (appetizer)

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Ingredients

2 tbsp butter
1 tbsp olive oil
2 yellow onions diced
Kosher salt
1 cup Gruyère finely grated
Black pepper
2 tsp balsamic vinegar
4 cups beef stock
1 sprig fresh thyme
1 cup ditalini
½ cup heavy cream
Garnish: fresh chives and the Gruyère crisps

Instructions

Melt the butter and olive oil in a large pot over medium heat. Add the diced onions with a pinch of salt and stir to combine. Cover and cook for 5-10 minutes, until the onions have softened.
Remove the lid and reduce the heat to medium-low. Continue cooking the onions for 25-30 minutes, stirring every few minutes, until deeply caramelized and a rich golden brown. If the bottom of the pot starts to get too dark, reduce the heat slightly.
Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper. Spoon the grated Gruyère onto the baking sheet in small piles, using a heaping tablespoon for each. Leave a little space between each pile and top with freshly cracked black pepper.
Bake the Gruyère crisps for 10-13 minutes, until melted and lightly golden around the edges. Remove from the oven and let cool completely on the baking sheet. They’ll crisp up as they cool.
Once the onions are deeply caramelized, add the balsamic vinegar. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pot, until the vinegar has mostly evaporated.
Pour in the beef stock, then add the thyme sprig and ditalini. Increase the heat to medium-high and bring to a bubble, then reduce to medium-low. Cook according to the ditalini package directions, stirring occasionally so the pasta doesn’t stick to the bottom of the pot, until the ditalini is tender, about 10-14 minutes.
Remove and discard the thyme sprig. Pour in the heavy cream and stir until everything is creamy and combined. Taste and adjust the seasoning with salt and black pepper as needed.
Ladle into bowls and serve with fresh chives and the Gruyère crisps.