Recipe

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• 1/4 cup fresh parmesan cheese, grated
• 3 spanish onions , cut in half lengthwise and thinly sliced
• 1/4 cup brandy
• 1 tbsp fresh thyme, chopped
• 1/4 tsp freshly ground black pepper
• 1 garlic head, large, cloves separated, peeled and cut in half
• 4 cups low-sodium chicken broth
• 2 tsp olive oil
• 1/4 tsp salt , or to taste 3 large shallots , cut in half lengthwise and thinly sliced.

• 1 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.
• 2 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.)
• 3 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.
• 4 Season with salt and pepper and top with Parmesan cheese.