Categories: Soup
Ingredients
- 1/2 lb. angel hair pasta, broken in 2-inch pieces
- 4 tsp Romano cheese, grated
- 1/2 lb. fresh baby white pearl onion or 1/2 bag, frozen and thawed
- 1 Vidalia onion, medium, thinly sliced
- 6 cups chicken stock
- 1/4 tsp red pepper flakes
- 1 red onion, medium and thinly sliced
- 1/4 cup flat lead parsley, chopped
- 4 tbsp olive oil
- Salt to taste
Directions
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Over low heat in a large Dutch oven, heat the oil. Once hot, saute the onions until turns golden, for 20 minutes, stirring every now and then.
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Add in the chicken stock and sprinkle salt to taste; give everything a good stir.
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Sprinkle red pepper flakes over the top and let simmer for an hour.
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Add in the pasta and parsley; cook until the pasta is just al dente.
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Ladle the soup into four medium sized bowls.
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Sprinkle grated Romano over each bowl. Serve warm and enjoy.