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Roasted Onion-Garlic Soup
Ingredients:
3 Spanish onions, cut in 1/2 lengthwise
-- then thinly sliced
3 large shallots -- cut in half
1 large he garlic, cloves separated, peeled -- cut in half
2 teaspoons olive oil
4 cups chicken broth
1/4 cup brandy
1 tablespoon chopped fresh thyme or
1 teaspoon dried thyme
1/4 cup Parmesan cheese -- freshly grated
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. |
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