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Roasted Onion-Garlic Soup


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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