Hubby tried this for the first time last night, and is so hooked he’s begging me for it again for dinner tonight!

– 1/2 cup grated Gruyère cheese (optional for serving)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, occasionally stirring, until the onions are caramelized to a deep golden brown, about 30-40 minutes.
2. Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes, or until fragrant.
3. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for a few minutes to reduce slightly.
4. Add the beef stock, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer and cook for 20 minutes, occasionally skimming off any foam that rises to the surface.
5. While the soup simmers, bring a separate pot of salted water to a boil. Cook the ditalini pasta according to the package instructions until al dente. Drain the pasta and set aside.
6. Once the soup has simmered for 20 minutes, remove the bay leaf and discard it. Taste and adjust seasoning if necessary.
7. Add the cooked ditalini pasta into the soup and stir to combine. Continue to cook the soup for an additional 5 minutes to allow the flavors to meld together.

8. Ladle the soup into bowls and, if desired, top each with a generous sprinkle of grated Gruyère cheese. Serve hot and enjoy the comforting blend of caramelized onions and pasta in this tasty soup.