Title: Roasted Onion-Garlic Soup
Categories: Soups/stews, Vegetables, Low fat/cal
Yield: 1 Servings

3 Spanish onions, cut in 1/2
-lengthwise then thinly
-sliced
3 lg Shallots, cut in half
1 lg Head garlic, cloves
-separated, peeled and cut
-in half
2 ts Olive oil
4 c Chicken broth
1/4 c Brandy
1 tb Chopped fresh thyme or 1
-tsp. dried thyme leaves
1/4 c Freshly grated parmesan
-cheese

Set oven rack at lowest level, preheat to 450 degrees. Combine onions,
shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30
minutes, stirring every 5 minutes, or until onions are golden brown. Remove
from onion and pour in 1 cup of chicken broth. Stir liquid in pan, scraping
the bottom to loosen and dissolve caramelized bits. Transfer the onion
mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a
boil, reduce heat to low and simmer, covered, for 30 minutes. Season to
taste with salt and pepper. Serve topped with parmesan and perhaps some
toasted french bread.
Posted to bbq-digest by Jim Anderson on May 11,
1998