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Roasted Onion Soup

Course Soup

Ingredients

  • 3 Spanish onions cut in half lengthwise and thinly sliced
  • 3 large shallots cut in half lengthwise and thinly sliced
  • 1 large head garlic cloves separated, peeled and cut in half
  • 2 tsp extra-virgin olive oil
  • 4 cups reduced-sodium chicken broth divided
  • ¼ cup brandy
  • 1 Tbs chopped fresh thyme
  • Salt and freshly ground pepper to taste
  • ¼ cup grated Parmesan cheese preferably Reggiano

Instructions

  • Set oven rack at lowest level; preheat to 450 degrees.
  • In large shallow roasting pan, combine onions, shallots, garlic and oil. Roast, stirring every 5 minutes, 20 to 30 minutes or until onions are golden. Remove from oven, mash garlic halves and pour in 1 cup of the broth; stir, scraping bottom of pan to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
  • Transfer onion mixture to a soup pot and add brandy, thyme and remaining 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, 30 minutes. Season with salt and pepper. Divide among 4 bowls and sprinkle with Parmesan.

Notes

November 2007