| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | French | Low fat/cal, Soups/stews, Vegetables | 1 | Servings |
INGREDIENTS
| 3 | Spanish onions, cut in 1/2 | |
| lengthwise then thinly | ||
| sliced | ||
| 3 | Shallots, cut in half | |
| 1 | Head garlic, cloves | |
| separated peeled and cut | ||
| in half | ||
| 2 | t | Olive oil |
| 4 | c | Chicken broth |
| 1/4 | c | Brandy |
| 1 | T | 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 <[email protected]> on May 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1226
Calories From Fat: 624
Total Fat: 70.7g
Cholesterol: 171.7mg
Sodium: 5924.6mg
Potassium: 1117.1mg
Carbohydrates: 15.2g
Fiber: 2.1g
Sugar: 4.6g
Protein: 94.9g