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Heat 2 tablespoons butter in a large skillet.
When butter melts add the ditalini and brown it a few minutes.
Add the wine and let it evaporate.
Start adding the first c of broth a little at a time. Let cook for about 5 minutes.
Add the French onion soup and stir it in with the other c of broth.
Cover and let it simmer for another 5-7 minutes until tender.
Remove lid add the remaining butter and Boursin.
If it's too dry add more broth or water. Season with salt and pepper.
Top with Gruyère and cover again until the cheese has melted.