- 1 tablespoon canola oil
- 1 very large onion, thinly sliced
- 3 cups vegetable stock
- 1/4 cup dry sherry
- 1 large leek, white and tender green parts only, halved lengthwise and cut into 1-inch pieces
- Salt and freshly ground pepper
- 1 cup fregola (6 ounces)
- 1 teaspoon thyme leaves
- 1 tablespoon chopped flat-leaf parsley
- 2 ounces Parmigiano-Reggiano cheese, shaved
How to make this recipe
- 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.
- 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.
- Meanwhile, in a large saucepan of boiling, salted water, cook the fregola until al dente, about 15 minutes.
- 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.
The recipe can be prepared through Step 2 and refrigerated for up to 3 days.