Directions:
- Preheat oven to 450°
- Set oven rack at the lowest level.
- 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 one-fourth 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 chicken stock.
- Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
- Season with salt and pepper and top with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.95 Kcal (527 kJ) | ||
| Calories from fat | 11.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 745.44mg | 31% | |
| Potassium | 467.28mg | 10% | |
| Total Carbs | 18.19g | 6% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.9mg | 5% | |
| Calcium | 99mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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