RisaG 10-29-99 5:23 PM pt (US)
Roasted Onion Soup (adapted)
Recipe By : RisaG*
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Soups
Amount Measure Ingredient, Preparation Method
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3 Spanish onions, halved and thin sliced
3 large shallots, halved and thin sliced
1 large head garlic (cloves peeled), cloves separated , halved
2 tsp. olive oil, pref extra-virgin
4 cups defatted low sodium chicken broth, pref homemade
1/4 cup cognac
1 tbsp. fresh thyme, chopped
salt and freshly ground black pepper, to taste
1/4 cup Parmesan cheese, freshly grated
Set oven rack at lowest level; preheat oven to 400°F.
Combine onions, shallots, garlic and oil in a large shallow roasting pan.
Roast for 20-25 minutes, stirring every 5 minutes, or until onions are golden.
Remove from oven and pour in 1 cup of chicken broth.
Stir liquid in pan, scraping up browned bits (this liquid will become quite dark.)
Transfer onion mixture to a soup pot and add cognac, thyme and remaining 3 cups chicken broth.
Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
Season with salt and pepper.
Take 1/2 cup of onions out of pot and set aside.
Puree soup with a hand blender, in pot, or remove to a blender and blend until smooth.
To serve, ladle into soup bowls.
Garnish with some of onions and a sprinkling of Parmesan.
Serve with fresh bread.