Side Pannel
Roasted Onion Soup
Ingredients List
- 3 Spanish Onions
- 3 lg Shallots
- 1 lg Head
- 2 ts Olive oil
- 4 c Chicken stock
- 1/4 c Brandy
- 1 tb Chopped fresh thyme
- Ground pepper
- 1/4 c Fresh parmesan --
- (Reggiano)
- Garlic
Directions
Preheat 450 degree oven. Combine sliced onion, shallots, garlic and oil in
large roasting pan. Roast for 20-25 min, stirring every 5 min until onions
are golden. Remove and pour in 1 c chick stock. Stir to loosen and
dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add
brandy, thyme, and remaining 3 c 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!
large roasting pan. Roast for 20-25 min, stirring every 5 min until onions
are golden. Remove and pour in 1 c chick stock. Stir to loosen and
dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add
brandy, thyme, and remaining 3 c 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!
Tweet