Fw: Roasted Onion Soup

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RECIPE: ROASTED ONION SOUP1/4 cup fresh Parmesan cheese, grated3 Spanish onions, cut in half lengthwise and thinly sliced1/4 cup brandy1 tablespoon fresh thyme, chopped1/4 teaspoon freshly ground black pepper1 garlic head, large, cloves separated, peeled and cut in half4 cups vegetable broth2 teaspoons olive oil (preferably extra-virgin olive oil)1/4 teaspoon salt, or to taste3 large shallots, cut in half lengthwise and thinly slicedSet oven rack at the lowest level; preheat to 450 degrees. Combine onions, shallots, garlic and oil in a large shallow roastingpan. Roast for 20 to 25 minutes, stirring every 5 minutes, or until theonions are golden. Remove from oven and pour in one-fourth of the vegetable broth. Stirliquid in the pan, scraping the bottom to loosen and dissolve anycaramelized bits. (The liquid will become quite dark.) Transfer the onion mixture to a soup pot and add brandy, thyme and theremaining vegetable broth. Bring to a boil; reduce heat to low and simmer,covered, for 30 minutes. Season with salt and pepper and top withParmesan cheese.Yield: approx 4 Servings