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.
- 3 Spanish onions, cut in 1/2 lengthwise then thinly sliced
- 3 large shallots, cut in half
- 1 head garlic, cloves separated, peeled and cut in half (large)
- 2 teaspoons olive oil
- 4 cups chicken broth
- 1⁄4 cup brandy
- 1 tablespoon fresh thyme, chopped, or 1 tsp. dried thyme leaves
- 1⁄4 cup parmesan cheese, freshly grated
Directions See How It's Made
- 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 oven 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