4 Tbsp olive oil
1/2 lb baby (pearl) onions, fresh (or ½ frozen bag, thawed)
1 medium red onion, sliced thin
1 medium Vidalia onion, sliced thin
6 cups (48 fl oz) chicken stock
Salt (to taste)
1/4 tsp red pepper flakes
1/2 lb angel hair pasta, broken in 2-inch pieces
1/4 cup chopped flat leaf parsley
4 tsp grated Romano cheese
•PLACE oil and all onions in a large sauce pan over low heat and saute, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt to taste. Sprinkle with red pepper flakes and simmer for about 1 hour.
•ADD pasta and parsley and cook until pasta is just al dente.
•LADLE into soup bowls. Sprinkle with grated Romano cheese.
1 comment:
I should mention that this soup does NOT make good leftovers! Overnight, the onions overtook the entire soup, and it just wasn't good anymore. So half the recipe if you need to.
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