• 4servings
  • 110minutes
  • 183calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Spanish onions , cut in half lengthwise and thinly sliced

  2. 3 (large) shallots , cut in half lengthwise and thinly sliced

  3. 1 head(s) garlic , cloves separated, peeled and cut in half

  4. 2 teaspoon(s) extra-virgin olive oil

  5. 4 cup(s) reduced-sodium chicken broth , divided

  6. 1/4 cup(s) brandy

  7. 1 tablespoon(s) chopped fresh thyme

  8. Salt , to taste

  9. Freshly ground pepper , to taste

  10. 1/4 cup(s) freshly grated Parmesan cheese , preferably Reggiano

Instructions Jump to Ingredients ↑

  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, stirring every 5 minutes, until the onions are golden, 20 to 25 minutes. Remove from the oven and pour in 1 cup of the broth; stir, scraping the bottom of the pan 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 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper. Divide between 4 bowls and sprinkle with Parmesan.


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