NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Healthy Weight
Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.
Makes 4 servings, about 1 1/4 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 10 minutes
EASE OF PREPARATION: Easy
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
1/4 cup brandy
1 tablespoon chopped fresh thyme
Salt to taste
Freshly ground pepper to taste
1/4 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.
NUTRITION INFORMATION: Per serving: 183 calories; 4 g fat (2 g sat, 2 g mono); 9 mg cholesterol; 21 g carbohydrate; 8 g protein; 2 g fiber; 516 mg sodium; 309 mg potassium.
Nutrition bonus: Vitamin C (20% daily value).
1 1/2 Carbohydrate Servings
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