Low-Fat Roasted Onion-Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 spanish onions, cut in 1/2 lengthwise then thinly sliced |
3 large shallots, cut in half |
1 head garlic, cloves separated, peeled and cut in half (large) |
2 teaspoons olive oil |
4 cups chicken broth |
1/4 cup brandy |
1 tablespoon fresh thyme, chopped, or 1 tsp. dried thyme leaves |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Set oven rack at lowest level, preheat to 450 degrees.
2. 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.
3. Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
4. 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.
5. Season to taste with salt and pepper.
6. Serve topped with Parmesan and perhaps some toasted French bread
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