French Onion Pastina Recipe

Directions:

1. Heat oil over medium in a large deep saucepan until it shimmers. Add onions and saute slowly until very soft and a deep mahogany color, 25-30 minutes. If the onions stick, add a small amount of cold water and scrape with a wooden spoon to dissolve the sticking solids.
2. Remove about 1/4 of the cooked onions to a bowl; reserve for use as garnish.
3. Sprinkle flour into pot and stir well to coat. Add beef stock and thyme. Bring to a boil, then reduce to a simmer. Adjust seasoning with salt and pepper, and add pasta. Cover pan and simmer until pasta is al dente and most of the liquid is absorbed (6-9 minutes, depending on size and shape of pasta). Stir once or twice during cooking.
4. Off heat, stir in Parmesan. Serve, topped with remaining onions and parmesan frico.