Roasted Onion Soup
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering 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. 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
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Set oven rack at the lowest level; preheat to 450 degrees F.
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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.)
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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.
B-man 