spanish onions, cut in half lengthwise and thinly sliced
shallots, cut in half lengthwise and thinly sliced
1 large head
garlic cloves, separated, peeled and cut in half
extra-virgin olive oil
reduced-sodium chicken broth, divided
fresh thyme, chopped
freshly grated Parmesan cheese, preferably Reggiano
salt, to taste
freshly ground pepper, to taste
- Set oven rack at the lowest level; preheat to 450°F.
- 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.)
- 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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