Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, September/October 1993

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Recipe Summary test

total:
1 hr 10 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

  • 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

170 calories; protein 7.3g; carbohydrates 20.3g; dietary fiber 2.4g; sugars 6.3g; fat 3.9g; saturated fat 1.2g; cholesterol 4.3mg; vitamin a iu 437.7IU; vitamin c 15.4mg; folate 39.6mcg; calcium 98.7mg; iron 1.2mg; magnesium 25mg; potassium 518.4mg; sodium 654.4mg; thiamin 0.1mg.

3 vegetable, 1/2 fat

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