Ingredients
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4 tablespoons olive oil
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1 medium red onion, sliced thin
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1 medium vidalia onion (or other sweet onion, sliced thin)
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6 cups chicken stock
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salt, to taste
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1/4 teaspoon red pepper flakes
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1/2 lb angel hair pasta, broken in 2-inch pieces
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1/4 cup flat leaf parsley, chopped
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4 teaspoons romano cheese, grated
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1/2 lb baby white pearl onion, fresh (or 1/2 frozen bag, thawed)
Instructions
- 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.