Recipe - Roasted Onion Soup

3 Spanish Onions
3 lg Shallots
1 lg Head
2 teaspoon Olive oil
4 cup Chicken stock
One fourth cup Brandy
1 tablespoon Chopped fresh thyme
Ground pepper
One fourth cup Fresh parmesan
(Reggiano)
Garlic

Preheat 450 degree oven. Combine cut or sliced up onion, shallots, garlic and oil in
large roasting pan. Roast for 2025 min, stirring every 5 min until onions
are golden. Remove and pour in 1 cup chick stock. Stir to loosen and
dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add
brandy, thyme, and remaining 3 cup stock. Boil, reduce to simmer, cover for
30 min. Season with salt and pepper. Serve with cheese. This version is low
fat (which is a rule at our house, much to my chagrin), but you can add
thick slices of french bread and cheese. The soup has such a rich
wonderful flavor you may not miss it. (Weighs in at 137 cal per serving, 4
gr fat.) Eat up!

Recipe By : Donna SS

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip