3 Spanish onions, cut in 1\/2 lengthwise then thinly sliced
\n3 large shallots, cut in half
\n1 large head garlic, cloves separated, peeled and cut in half
\n2 tsp. olive oil
\n4 cups chicken broth
\n1\/4 cup brandy
\n1 T. chopped fresh thyme, or 1 tsp. dried thyme leaves
\n1\/4 cup freshly grated parmesan cheese<\/p>\n
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<\/p>\n
Yield: 4 servings
\nServing Size: ~ 1 C.<\/p>\n
Calories 187
\nFat: 6g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 Spanish onions, cut in 1\/2 lengthwise then thinly sliced 3 large shallots, cut in half 1 large head garlic, cloves separated, peeled and cut in half 2 tsp. olive oil 4 cups chicken broth 1\/4 cup brandy 1 T. chopped fresh thyme, or 1 tsp. dried thyme leaves 1\/4 cup 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…<\/p>\n