Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

The Good News Onions are a good source of vitamin C and are virtually fat-free. Chef Jeremy Fox cooks them slowly until richly flavored and caramelized, then tosses them with fregola, a small, round Sardinian pasta.    Warming Soups  More Healthy Recipes  

How to Make It

Step 1    

In a medium enameled cast-iron casserole or Dutch oven, heat the canola oil. Add the onion, cover and cook over moderate heat just until softened, about 5 minutes. Uncover and cook over low heat, stirring frequently, until the onion is very soft and caramelized, about 30 minutes longer; add 2 tablespoons of water occasionally as necessary to prevent the onions from scorching.

Step 2    

Add the stock, sherry and leek to the onion. Season with salt and pepper and bring to a boil. Reduce the heat to low and simmer until slightly reduced, about 15 minutes.

Step 3    

Meanwhile, in a large saucepan of boiling, salted water, cook the fregola until al dente, about 15 minutes.

Step 4    

Drain the fregola and add it to the broth along with the thyme and parsley. Simmer until slightly thickened and stew-like, about 5 minutes. Serve the fregola in shallow bowls and garnish with the shaved cheese.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to 3 days.

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