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Name: Roasted Onion Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Chopped fresh thyme; Garlic; 3 lg Shallots; 1/4 c Fresh parmesan --; 4 c Chicken Stock; (Reggiano); 3 Spanish Onions; 1/4 c Brandy; 1 lg Head; 2 ts olive oil; Ground pepper

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INGREDIENTS

1 tb Chopped fresh thyme
Garlic
3 lg Shallots
1/4 c Fresh parmesan --
4 c Chicken Stock
(Reggiano)
3 Spanish Onions
1/4 c Brandy
1 lg Head
2 ts olive oil
Ground pepper

Servings

INSTRUCTIONS

Preheat 450 degree oven. Combine sliced onion, shallots, garlic and oil in large roasting pan. Roast for 20-25 min, stirring every 5 min until onions are golden. Remove and pour in 1 c chick stock. Stir to loosen and dissolved carmelized bits. Stock will be dark. Transfer to soup pot, add brandy, thyme, and remaining 3 c stock. Boil, reduce to simmer, cover for 30 min. Season with salt and pepper. Serve with cheese. This version is low fat (which is a rule at our house, much to my chagrin), but you can add thick slices of french bread and cheese. The soup has such a rich wonderful flavor you may not miss it. (Weighs in at 137 cal per serving, 4 gr fat.) Eat up! Recipe By : Donna SS From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Roasted Onion Soup

1 tb Chopped fresh thyme
 Garlic
3 lg Shallots
1/4 c Fresh parmesan --
4 c Chicken Stock
 (Reggiano)
3 Spanish Onions
1/4 c Brandy
1 lg Head
2 ts olive oil
 Ground pepper

Preheat 450 degree oven.  Combine sliced onion, shallots, garlic and oil in  large roasting pan.  Roast for 20-25 min, stirring every 5 min until onions  are golden.  Remove and pour in 1 c chick stock.  Stir to loosen and  dissolved carmelized bits.  Stock will be dark.  Transfer to soup pot, add  brandy, thyme, and remaining 3 c stock.  Boil, reduce to simmer, cover for  30 min. Season with salt and pepper. Serve with cheese. This version is low  fat (which is a rule at our house, much to my chagrin), but you can add  thick slices of french bread and cheese.  The soup has such a rich  wonderful flavor you may not miss it.  (Weighs in at 137 cal per serving, 4  gr fat.)  Eat up!    Recipe By     : Donna SS    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (2412g)
Recipe Makes: 1 Servings

Calories: 1017
Calories from Fat: 232 (23%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 4.4g
Cholesterol 57.6mg		18 %
Sodium 2776.6mg		96 %
Potassium 2897.4mg		76 %
Total Carbohydrate 125.1g		37 %
	Dietary Fiber 6g	24 %
	Sugars, other 119.1g
Protein 55g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1017

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