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