Ingredients Jump to Instructions ↓

  1. 3 Spanish onions, cut in

  2. 1/2 lengthwise then thinly sliced

  3. 3 Shallots - cut in half (large)

  4. 1 Garlic, cloves separated, peeled - cut in half

  5. 2 teaspoons 10ml Olive oil

  6. 4 cups 948ml Chicken broth

  7. 1/4 cup 59ml Brandy

  8. 1 tablespoon 15ml Chopped fresh thyme or 1 teaspoon 5ml Dried thyme

  9. 1/4 cup 36g / 1 1/3oz Parmesan cheese - freshly grated

Instructions Jump to Ingredients ↑

  1. Set oven rack at lowest level, preheat to 450F. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. Remove from onion and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. Season to taste with salt and pepper. Serve topped with parmesan and perhaps some toasted French bread.


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