Roasted Onion Soup

From EatingWell: September/October 1993 — Subscribe Now!

Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.

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4 servings, about 1 1/4 cups each

Active Time: 20 minutes

Total Time: 1 hour 10 minutes

Nutrition Profile

Ingredients

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

Preparation

Set oven rack at the lowest level; preheat to 450°F.
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.)
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

Per serving: 183 calories; 4 g fat (2 g sat, 2 g mono); 9 mg cholesterol; 21 g carbohydrates; 8 g protein; 2 g fiber; 516 mg sodium; 309 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 3 vegetable, 1/2 fat