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

1. 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.

2. Add in the chicken stock and sprinkle salt to taste; give everything a good stir.

3. Sprinkle red pepper flakes over the top and let simmer for an hour.

4. Add in the pasta and parsley; cook until the pasta is just al dente.

5. Ladle the soup into four medium sized bowls.

6. Sprinkle grated Romano over each bowl. Serve warm and enjoy.

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