Roast Onion Soup
Ingredients
1/4 cup each fresh parmesan cheese, grated; brandy
3 Spanish onions, halved lengthwise,
thinly sliced
1 tbsp. fresh thyme, chopped
1/4 tsp. freshly ground black pepper
1 head garlic, large, cloves separated, peeled, halved
4 cups low-sodium chicken broth
2 tsp. extra virgin olive oil
1/4 tsp. salt, or to taste
3 large shallots, halved lengthwise and
thinly sliced
Directions
Set oven rack at the lowest level; heat to 450º
F. (225º C). Combine onions, shallots, garlic and oil in a large
shallow roasting pan. Roast 20 - 25 minutes, stirring every 5
minutes, or until the onions are golden. Remove from oven and pour in
1/4 of chicken stock. Stir liquid in pan, scraping bottom to loosen
and dissolve any caramelized bits. (Liquid will become quite
dark.) Transfer onion mixture to a soup pot; add brandy, thyme and
the remaining chicken stock. Bring to a boil; reduce heat to low and
simmer, covered, for 30 minutes. Season with salt and pepper and top
with parmesan cheese.
Makes 4 servings.
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