Olive Garden Angel Hair and Three Onion Soup
½ pound pearl onions
1 medium thinly sliced red onion
1 medium thinly sliced Vidalia onion
4 tablespoons olive oil
6 cups chicken stock
Salt, to taste
¼ teaspoon red pepper flakes
½ pound angel hair pasta, broken in 2" pieces
¼ cup chopped Italian parsley
4 teaspoons grated Romano Cheese
Place the onions and oil in a large saucepan over low heat and sauté, stirring occasionally, for about 20 minutes, until the onions are soft.
Add the stock, salt, and pepper flakes and simmer for about 1 hour.
Add the pasta and parsley and cook until pasta is al dente. Sprinkle with grated Romano cheese.