Roasted onion-garlic soup

Yield: 1 Servings

Ingredients:

3 Spanish onions cut in 1/2 -lengthwise then thinly -sliced
3 lg Shallots cut in half
1 lg Head garlic

Instructions:

cloves -separated peeled and cut -in half 2 ts Olive oil 4 c Chicken broth 1/4 c Brandy 1 tb Chopped fresh thyme or 1 -tsp. dried thyme leaves 1/4 c 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 chicken 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.