| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
French |
Spirits, Cheese |
1 |
Servings |
INGREDIENTS
| 3 |
|
Spanish Onions |
| 3 |
lg |
Shallots |
| 1 |
lg |
Head |
| 2 |
ts |
Olive oil |
| 4 |
c |
Chicken stock |
| 1/4 |
c |
Brandy |
| 1 |
tb |
Chopped fresh thyme |
|
|
Ground pepper |
| 1/4 |
c |
Fresh parmesan — |
|
|
(Reggiano) |
|
|
Garlic |
INSTRUCTIONS
Preheat 450 degree oven. Combine sliced onion, shallots, garlic and oil in
large roasting pan. Roast for 20-25 min, stirring every 5 min until onions
are golden. Remove and pour in 1 c chick stock. Stir to loosen and
dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add
brandy, thyme, and remaining 3 c stock. Boil, reduce to simmer, cover for
30 min. Season with salt and pepper. Serve with cheese. This version is low
fat (which is a rule at our house, much to my chagrin), but you can add
thick slices of french bread and cheese. The soup has such a rich
wonderful flavor you may not miss it. (Weighs in at 137 cal per serving, 4
gr fat.) Eat up!
Recipe By : Donna SS
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”