French Onion Pastina

• 2 tablespoons olive oil
• 1 lb onion, very finely sliced (about 2 large)
• 1 teaspoon flour
• 3 12 cups beef stock
• 14 teaspoon dried thyme
• 12 lb acini di pepe pasta (or any other very small pasta like orchiette, stelle or seme di melone) or 12 lb orzo pasta (or any other very small pasta like orchiette, stelle or seme di melone)
• 14 cup shredded parmesan cheese
• kosher salt
• fresh ground black pepper

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

olive oil, onion, flour, beef stock, thyme, pepe pasta, parmesan cheese, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/french-onion-pastina-354944 (may not work)