Recipe - Roasted Onion-Garlic Soup

3 Spanish onions, cut in 1/2
lengthwise then thinly
cut or sliced up
3 lg Shallots, cut in half
1 lg Head garlic, cloves
separated, peeled and cut
in half
2 teaspoon Olive oil
4 cup Chicken broth
One fourth cup Brandy
1 tablespoon Chopped fresh thyme or 1
tsp. dried thyme leaves
One fourth cup Freshly grated parmesan
cheese

Set oven rack at lowest level, preheat to 450 degrees. 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.
Posted to bbqdigest by Jim Anderson anderson@magicnet.net on May 11,
1998