Roasted Onion-Garlic Soup

[Guest guest]

The roasted garlic really gives this soup an excellent flavor, more so than raw

crushed garlic.

Tina

 

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 and cut in half

2 teaspoons olive oil

4 cups broth

1/4 cup brandy

1 tablespoon chopped fresh thyme, or 1 tsp. dried thyme leaves

1/4 cup freshly grated parmesan cheese

 

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. Serves 4.