Sort ingredients
kbsdolphin95
QR Code
Listen
Pdf
Slice and cook the onions in the butter or evoo until caramelized to your liking. Season with thyme, garlic, s&p.
Blend the onions with half the bone broth until smooth. Pour that into the remaining broth, and then cook the pastina in it on the stove until the pastina has soaked up 90% of the liquid.
Add the butter and Gruyère into the pastina and mix until fully combined.
Serve the pastina in bowls and top with more Gruyère and fresh cracked black pepper.