Angel Hair and Three Onion Soup
Prep Time:
15 minutes
Cook Time:
1 ½ hours
Serving Size:

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

Ingredients

8 Tbsp olive oil

1 lb baby (pearl) onions, fresh (or 1 frozen bag, thawed)

2 medium red onions, sliced thin

2 medium Vidalia onions (or other sweet onion), sliced thin

12 cups (96 fl oz) chicken stock

Salt (to taste)

¼ tsp red pepper flakes

1 lb angel hair pasta, broken in 2-inch pieces

1/2 cup chopped flat leaf parsley

8 tsp grated Romano cheese

Ingredients

12 Tbsp olive oil

1 1/2 lb baby (pearl) onions, fresh

3 medium red onions, sliced thin

3 medium Vidalia onions (or other sweet onion), sliced thin

12 cups (144 fl oz) chicken stock

Salt (to taste)

½ tsp red pepper flakes

1 1/2 lb angel hair pasta, broken in 2-inch pieces

3/4 cup chopped flat leaf parsley

12 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