SBD-friendly Recipes
Monday, November 24, 2003
Roasted Onion Soup
Makes about 5 cups, serves 4
- 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 tsp. olive oil, preferably extra-virgin
- 4 cups defatted reduced-sodium chicken stock
- 1/4 cup brandy
- 1 Tbsp. chopped fresh thyme
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup freshly grated Parmesan cheese, preferably Reggiano
- Set oven rack at the lowest level; preheat to 450 degrees F.
- Combine onions, shallots, garlic and oil in a large shallow roasting pan.
- Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden.
- Remove from oven and pour in 1 cup of the chicken stock.
- Stir liquid in the pan, scraping the bottom 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 chicken stock.
- Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
- Season with salt and pepper.
