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. Posted to bbq-digest by Jim Anderson
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|Serving Size: 1 Serving (1447g)|
|Recipe Makes: 1|
|Calories from Fat: 104 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 22mg||7 %|
|Sodium 4130.6mg||142 %|
|Potassium 1275.3mg||34 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 60.2g|
|Protein 22.6g||32 %|
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Calories per serving: 502
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