Low-Fat Roasted Onion-Garlic Soup

Top Review by Marty the Beagle

Though a bit time-consuming, this recipe was really easy and completely delicious. The parmesan didn't seem to add anything, and we discovered it was best eaten with french bread and gorgonzola on the side. I did end up adding an extra cup of chicken broth, because towards the end of simmering it was closer to stew than soup.

Ingredients Nutrition


  1. Set oven rack at lowest level, preheat to 450 degrees.
  2. 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.
  3. Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
  4. 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.
  5. Season to taste with salt and pepper.
  6. Serve topped with Parmesan and perhaps some toasted French bread

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