Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 Roasted Onion-Garlic Soup 3 Spanish onions, cut in 1/2 lengthwise, then thinly sliced 3 large shallots, cut in half 1 large head garlic, cloves separated, peeled, cut in half 2 teaspoons olive oil 4 cups vegetable broth 1/4 cup brandy 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 1/4 cup Parmesan cheese, freshly grated Set oven rack at lowest level, preheat to 450 degrees. 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. Remove from onion and pour in 1 cup of broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. 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. Season to taste with salt and pepper. Serve topped with parmesan and perhaps some toasted French bread. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 27, 2008 Report Share Posted September 27, 2008 This really sounds wonderful/ I eat onions, or garlic or shallots each day and this recipe calls for all 3 Tina , Mark Midnite <midnight_weeds wrote: > > Roasted Onion-Garlic Soup > > 3 Spanish onions, cut in 1/2 lengthwise, then thinly sliced > 3 large shallots, cut in half > 1 large head garlic, cloves separated, peeled, cut in half > 2 teaspoons olive oil > 4 cups vegetable broth > 1/4 cup brandy > 1 tablespoon chopped fresh thyme or > 1 teaspoon dried thyme > 1/4 cup Parmesan cheese, freshly grated > > Set oven rack at lowest level, preheat to 450 degrees. > 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. > Remove from onion and pour in 1 cup of broth. > Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. > 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. > Season to taste with salt and pepper. > Serve topped with parmesan and perhaps some toasted French bread. > > > > > Quote Link to comment Share on other sites More sharing options...
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