Prep Time:15 minutes
Cook Time:1 ½ hours
Serving Size: 4
Ingredients:
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 (or other sweet 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
Procedures:
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
Source: olivegarden.com
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