Roasted Onion Soup
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup. Source: EatingWell Magazine, September/October 1993
Ingredients
Directions
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Set oven rack at the lowest level; preheat to 450 degrees F.
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Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast, stirring every 5 minutes, until the onions are golden, 20 to 25 minutes. Remove from the oven and pour in 1 cup of the broth; stir, scraping the bottom of the pan to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
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Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper. Divide between 4 bowls and sprinkle with Parmesan.
Nutrition Facts
3 vegetable, 1/2 fat