Description
A creamy, cheesy, ultra-comforting pasta that turns the flavors of French onion soup into a fork-twirlable, cozy dinner. Perfect for weeknights or any time you crave a warm, indulgent hug from the inside out.
Ingredients
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¼ cup butter, divided
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½ lb ditalini or small pasta rings (small shells, orzo, or orecchiette work too)
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½ cup white wine (or ½ cup beef broth + 1 tsp lemon juice)
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2+ cups beef broth (or vegetable broth for vegetarian version)
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1 can (10.5 oz) French onion soup, undrained
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Salt & freshly ground black pepper, to taste
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1 package Boursin cheese, Caramelized Onion & Herbs
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1 cup grated Gruyère cheese (or Swiss/sharp cheddar)
Optional Twists:
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8 oz cremini mushrooms, sautéed
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2 cups shredded rotisserie chicken or sliced steak
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Fresh parsley or chives for garnish
Instructions
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Toast the Pasta:
Melt 2 tbsp butter in a large deep skillet or Dutch oven over medium heat. Add dry pasta and toast for 3–4 minutes, stirring constantly until lightly golden and nutty. -
Deglaze with Wine:
Pour in white wine. Scrape up browned bits (fond) with a wooden spoon. Let wine reduce by ~¾. -
Simmer with Broth:
Add 1 cup beef broth. Stir and let pasta absorb the liquid. Gradually add another ½–1 cup broth over 10–12 minutes, stirring occasionally. -
Add the Soup:
Stir in French onion soup and cook until pasta is tender and sauce is thick but creamy. Add more broth if needed. -
Cheesy Finish:
Reduce heat to low. Add remaining 2 tbsp butter, Boursin cheese, and Gruyère. Stir until fully melted and emulsified. -
Season & Serve:
Taste and adjust salt/pepper. Serve immediately, topped with extra Gruyère and optional fresh herbs.
Notes
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Sauce too greasy? Lower heat before adding cheeses and stir constantly.
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Make ahead? Reheat gently with a splash of broth or milk.
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Can’t find ditalini? Use small shells, orzo, elbow macaroni, or orecchiette.
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Lighter version? Use less Gruyère, lighter butter, or light Boursin.