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

Jeremy Fox
April 2009

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Recipe Summary

active:
30 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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