| 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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