Angel Hair and Three Onion Soup
Another warming soup. Feel free to use another type of pasta for this soup. I did. It serves well with a toasted cheese sandwich on the side.
4 Tbsp olive or avocado oil
1/2 lb pearly onions, fresh or ½ bag frozen thawed
1 medium red onion, sliced thin
1 medium sweet onion, sliced thin
6 cups vegetable or 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 or Parmesan cheese for topping
Place oil in and all the onions in a large saucepan over low heat and sauté, stirring occasionally, about 20 minutes, until onions are golden. Add stock and salt. Sprinkle with red pepper flakes and simmer about an hour. Add pasta and parsley and cook until pasta is al dente.
Ladle into soup bowls. Sprinkle with grated cheese.
— Barbara Rexford