Post by chief_cook2 on Jul 27, 2005 17:32:31 GMT -6
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
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 extra-virgin olive oil
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
DIRECTIONS:
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: approx 4 Servings
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
INGREDIENTS:
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 extra-virgin olive oil
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
DIRECTIONS:
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: approx 4 Servings