Roaster Onion Soup

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half 4 cups
low-sodium chicken broth 2 teaspoons
olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced.

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.

Yield: 4 generous Servings
Categories: Soups
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