Roasted Onion Soup
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced.
Set oven rack at the lowest level; preheat to 450 degrees. 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 and
top with Parmesan cheese.
Yield: 4 generous servings