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@@@@@ Now You're Cooking! Export Format Roasted Onion-Garlic Soup none 3 Spanish onions, cut in 1/2 lengthwi ; then thinly sliced 3 large shallots; cut in half 1 large head 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 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. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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