Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Spanish Onions |
| 3 larges | Shallots |
| 1 large | Head |
| 2 teaspoons | Olive oil |
| 4 cups | Chicken stock |
| ¼ cup | Brandy |
| 1 tablespoon | Chopped fresh thyme |
| \N \N | Ground pepper |
| ¼ cup | Fresh parmesan -- |
| \N \N | (Reggiano) |
| \N \N | Garlic |
Preheat 450 degree oven. Combine sliced onion, shallots, garlic and oil in large roasting pan. Roast for 20-25 min, stirring every 5 min until onions are golden. Remove and pour in 1 c chick stock. Stir to loosen and dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add brandy, thyme, and remaining 3 c stock. Boil, reduce to simmer, cover for 30 min. Season with salt and pepper. Serve with cheese. This version is low fat (which is a rule at our house, much to my chagrin), but you can add thick slices of french bread and cheese. The soup has such a rich wonderful flavor you may not miss it. (Weighs in at 137 cal per serving, 4 gr fat.) Eat up!
Recipe By : Donna SS
From: Date: 05/27 File