Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.
- 3 spanish onions, cut in half lengthwise and thinly sliced
- 3 large shallots, cut in half lengthwise and thinly sliced
- 1 large head garlic cloves, separated, peeled and cut in half
- 2 teaspoons extra-virgin olive oil
- 4 cups reduced-sodium chicken broth, divided
- 1/4 cup brandy
- 1 tablespoon fresh thyme, chopped
- 1/4 cup freshly grated Parmesan cheese, preferably Reggiano
- salt, to taste
- freshly ground pepper, to taste
- Step 1
- Set oven rack at the lowest level; preheat to 450°F.
- Step 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.)
- Step 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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