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Roasted Onion Soup

Roasted Onion Soup
This Recipe Is:

WebMD Recipe from

Sweet caramelized onions, bolstered by roasted shallots and garlic, combine in a luscious, but not overpowering soup.

Prep: 20 minutes | Total Time: 1 hour, 10 minutes
  • 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
  • 1 tablespoon
    fresh thyme, chopped
  • 1/4 cup
    freshly grated Parmesan cheese, preferably Reggiano
    salt, to taste
    freshly ground pepper, to taste
  1. Set oven rack at the lowest level; preheat to 450°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.
Nutritional Information
Serving Size: 1 1/4 cups

Makes: 4 servings
  • Calories171
  • Fat4 g
    • Saturated fat1 g
  • Cholesterol4 mg
  • Carbohydrates20 g
    • Dietary fiber2 g
  • Protein8 g
  • Sodium641 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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