December 4, 2011


This is a great onion soup, especially for the winter, when I don't mind having the oven on.  It's easy and the flavor is outstanding.  Hope you'll give it a try.

  • 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

  1. Set oven rack at the lowest level; preheat to 450 degrees. 
  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. 
  3. 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. 
  4. 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. 
  5. Season with salt and pepper.
  6. Top with Parmesan cheese when serving.

4 Servings

What's cookin' at your house?,

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