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Roasted Onion Soup

  • 20 m
  • 1 h 10 m
EatingWell Test Kitchen
“Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.”


    • 3 Spanish onions, cut in half lengthwise and thinly sliced
    • 3 large shallots, cut in half lengthwise and thinly sliced
    • 1 large head garlic, cloves separated, peeled and cut in half
    • 2 teaspoons extra-virgin olive oil
    • 4 cups reduced-sodium chicken broth, divided
    • ¼ cup brandy
    • 1 tablespoon chopped fresh thyme
    • Salt, to taste
    • Freshly ground pepper, to taste
    • ¼ cup freshly grated Parmesan cheese, preferably Reggiano


  • 1 Set oven rack at the lowest level; preheat to 450°F.
  • 2 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.)
  • 3 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.
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