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    Roasted Onion Soup

    Source of Recipe

    1/4 cup fresh Parmesan cheese, grated
    3 Spanish onions, cut in half lengthwise and thinly sliced
    1/4 cup brandy
    1 tablespoon fresh thyme, chopped
    1/4 teaspoon freshly ground black pepper
    1 garlic head, large, cloves separated, peeled and cut in half
    4 cups low-sodium chicken broth
    2 teaspoons olive oil (preferably extra-virgin olive oil)
    1/4 teaspoon salt, or to taste
    3 large shallots, cut in half lengthwise and thinly sliced

    Set oven rack at the lowest level; preheat to 450 degrees.
    Combine onions, shallots, garlic and oil in a large shallow
    roasting pan. Roast for 20 to 25 minutes, stirring every 5
    minutes, or until the onions are golden. Remove from oven and
    pour in one-fourth of the chicken stock. Stir liquid in the
    pan, scraping the bottom to loosen and dissolve any caramelized
    bits. (The liquid will become quite dark.) Transfer the onion
    mixture to a soup pot and add brandy, thyme and the remaining
    chicken stock. Bring to a boil; reduce heat to low and simmer,
    covered, for 30 minutes. Season with salt and pepper and top
    with Parmesan cheese.

    4 Servings




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