Roasted onion soup

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

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