Ingredients

How to make it

  • Preheat oven to 450°
  • Set oven rack at the lowest level.
  • 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.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • maggiehc 6 years ago
    This sounds like a great, easy way to make onion soup. I can't wait to try it!
    Was this review helpful? Yes Flag
    " It was excellent "
    rockyruby ate it and said...
    This sounds wonderful, different twist on a favorite...can't wait to try this!
    Was this review helpful? Yes Flag
    " It was good "
    trigger ate it and said...
    I am going to make this right now!
    Was this review helpful? Yes Flag
  • leroux 7 years ago
    YUM!!! I'll also top it with swiss or provolone. Thank You.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes