| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Soups/stews, Vegetables, Low fat/cal | 1 | Servings |
INGREDIENTS
| 3 | Spanish onions, cut in 1/2 lengthwise then thinly sliced | |
| 3 | lg | Shallots, cut in half |
| 1 | lg | Head garlic, cloves separated, peeled and cut in half |
| 2 | ts | Olive oil |
| 4 | c | Chicken broth |
| 1/4 | c | Brandy |
| 1 | tb | Chopped fresh thyme or 1 tsp. dried thyme leaves |
| 1/4 | c | Freshly grated parmesan cheese |
INSTRUCTIONS
Set oven rack at lowest level, preheat to 450 degrees. 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. Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on May 11, 1998
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