Onion Soup Please!

K when I first found this recipe on Pinterest I wasn't too sure about it. I've been against onions most of my life, but I'm continuously learning now how much they can change your cooking for the better! Still, this was a big step. But it paid off! Can't really go wrong with a recipe adapted from Olive Garden, can you?

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 (but a little more isn't a bad thing)
• Salt (to taste)
• 1/4 tsp red pepper flakes
• 1/2 lb angel hair pasta, broken in 2-inch pieces (We like them left long though too. And 3/4 lb of pasta makes it even better.)
• 4 sliced bacon, cooked and chopped into ½" pieces
• 1/4 cup chopped flat leaf parsley
• 4 tsp grated Romano (or Parmesan) 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, bacon and parsley and cook until pasta is just al dente.

LADLE into soup bowls. Sprinkle with grated Romano (or parm) cheese