French Onion Pastina

Name: French Onion Pastina
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 lb onion, very finely sliced (about 2 large); 1 teaspoon flour; 3 1/2 cups beef stock; 1/4 teaspoon dried thyme; 1/2 lb acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 1/2 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone); 1/4 cup shredded parmesan cheese; kosher salt; fresh ground black pepper

Submitted by DrGaellon

"Adapted from the blog at Serious Eats. All the flavors of French onion soup, but bulked up enough to be a main course. The blogger notes she was able to purchase all the ingredients (apart from pantry staples) for $6.85. Serve with recipe #331470. Serves 2 as a main dish, 4 as a side dish."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

2 tablespoons olive oil
1 lb onion, very finely sliced (about 2 large)
1 teaspoon flour
3 ¹⁄₂ cups beef stock
¹⁄₄ teaspoon dried thyme
¹⁄₂ lb acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 1/2 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone)
¹⁄₄ cup shredded parmesan cheese
kosher salt
fresh ground black pepper

directions

Heat oil over medium in a large deep saucepan until it shimmers. Add onions and saute slowly until very soft and a deep mahogany color, 25-30 minutes. If the onions stick, add a small amount of cold water and scrape with a wooden spoon to dissolve the sticking solids.
Remove about 1/4 of the cooked onions to a bowl; reserve for use as garnish.
Sprinkle flour into pot and stir well to coat. Add beef stock and thyme. Bring to a boil, then reduce to a simmer. Adjust seasoning with salt and pepper, and add pasta. Cover pan and simmer until pasta is al dente and most of the liquid is absorbed (6-9 minutes, depending on size and shape of pasta). Stir once or twice during cooking.
Off heat, stir in Parmesan. Serve, topped with remaining onions and parmesan frico.

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Reviews

I was the only one who really enjoyed this the other night at dinner. I made it to go with steak and green beans. My husband and son both said it was OK. I don't think it was so much the taste as the texture that put them off. It pretty much tastes like French Onion Soup and we all like that but it didn't FEEL like soup.

bjbuttillo

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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