Roasted Onion Soup - Culinary Arts, Gardening and Brewing

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daimyo
Monticello

Registered: 05/13/04
Posts: 7,751
Last seen: 12 years, 2 months

Roasted Onion Soup

#5039730 - 12/09/05 02:18 PM (18 years, 4 months ago)

3 Spanish onions, cut in half lengthwise and thinly sliced
3 large shallots, cut in half lengthwise and thinly sliced
1 large head garlic, cloves separated, peeled and cut in half
2 tsp. olive oil, preferably extra-virgin
4 cups low-sodium chicken stock
1/4 cup brandy
1 Tbsp. chopped fresh thyme
Salt to taste
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

1. Set oven rack at the lowest level; preheat to 450 degrees F.

2. 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.)

3. 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. To serve, pass Parmesan at the table.

Get yourself a bowl of that and some fresh French bread and escape the dreary winter for a little while :cool:

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"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."

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mskip23
Can It All Be So Simple!

Registered: 06/08/05
Posts: 1,522
Loc: Philly

Re: Roasted Onion Soup

[Re: daimyo]
#5041405 - 12/09/05 09:33 PM (18 years, 4 months ago)

sounds good

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General Interest > Culinary Arts, Gardening and Brewing

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