Roasted onion soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Spanish Onions | |
| 3 | larges | Shallots |
| 1 | large | Head |
| 2 | teaspoons | Olive oil |
| 4 | cups | Chicken stock |
| ¼ | cup | Brandy |
| 1 | tablespoon | Chopped fresh thyme |
| Ground pepper | ||
| ¼ | cup | Fresh parmesan -- |
| (Reggiano) | ||
| Garlic | ||
Directions
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