Directions:
- Set oven rack at the lowest level; preheat to 450 degrees. 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 | 121.47 Kcal (509 kJ) | ||
| Calories from fat | 58.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 10% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 313.26mg | 13% | |
| Potassium | 223.11mg | 5% | |
| Total Carbs | 3.13g | 1% | |
| Sugars | 0.07g | 0% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 7.27g | 15% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 83.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 45.81 Kcal (192 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 10% | |
|---|---|---|---|
| Cholesterol | 2.07mg | 2% | |
| Sodium | 118.14mg | 13% | |
| Potassium | 84.14mg | 5% | |
| Total Carbs | 1.18g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 2.74g | 15% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 31.5mg | 8% | |
* 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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