Country Onion Soup
1/2 cup extra virgin olive oil
3/4 pounds yellow onions, thinly sliced (12 ounces)
3 cloves garlic, minced
1/2 cup tomato puree (4 fluid ounces)
6 cups vegetable or beef broth
3 ounces spaghettini or vermicelli
1/4 cup grated Parmigiano Reggiano cheese
salt, Cayenne pepper, and freshly ground black pepper
In a large soup pot, saute onions in olive oil until they start to caramelize, about 8 to 10 minutes. Season with 1/4 teaspoon of salt. Add garlic and cook 1 more minute. Add tomato puree and cook 2 more minutes. Add broth, stirring to incorporate. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes.
Meanwhile, break pasta into 1 inch pieces. Uncover soup and season to taste with another 1/4 teaspoon of salt, 1/8 teaspoon of cayenne pepper, and 1/4 teaspoon of black pepper. Bring to a boil and add pasta. Cook pasta in the soup until al dente. Add more hot broth or some water, if necessary, to make the dish as soupy as you would like.
Serve in warmed soup bowls. Garnish with grated Parmigiano Reggiano cheese.