Roasted Onion Soup
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.
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. olive oil, preferably extra-virgin
4 cups defatted reduced-sodium chicken stock
1/4 cup brandy
1 Tbsp. chopped fresh thyme
Salt to taste
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese, preferably Reggiano
Set oven rack at the lowest level; preheat to 450 degrees F.
Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden. Remove from oven and pour in one-fourth of the chicken stock. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
Transfer the onion mixture to a soup pot and 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. To serve, pass Parmesan at the table.
Makes about 5 cups, serves 4.
137 calories per serving: 4 g protein, 4 g fat, 12 g carbohydrate; 121 mg sodium; 5 mg cholesterol.