Roasted Onion-Garlic Soup

Recipe Ingredients

3		Spanish onions, cut in 1/2 lengthwise then thinly sliced
3		Shallots - cut in half (large)
1		Garlic, cloves separated, peeled - cut in half
2 teaspoons	10ml	Olive oil
4 cups	948ml	Chicken broth
1/4 cup	59ml	Brandy
1 tablespoon	15ml	Chopped fresh thyme or
1 teaspoon	5ml	Dried thyme
1/4 cup	36g / 1.3oz	Parmesan cheese - freshly grated

Recipe Instructions

Set oven rack at lowest level, preheat to 450F. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. Remove from onion and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Season to taste with salt and pepper. Serve topped with parmesan and perhaps some toasted French bread.

Source:
Adapted from "Perfect Recipe", Pam Anderson

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