ROASTED ONION SOUP

So many recipes to try . . . yum but I need onions

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 olive oil (preferably 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

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From Eating Well http://www.eatingwell.com/recipes/roasted_onion_soup.html

4 servings, about 1 1/4 cups each
Active Time: 20 minutes
Total Time: 1 hour 10 minutes

NUTRITION PROFILE Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

INGREDIENTS

3 Spanish onions, cut in half lengthwise and thinly sliced
3 large shallots, cut in half lengthwise and thinly sliced
1 large head garlic, cloves separated, peeled and cut in half
2 teaspoons extra-virgin olive oil
4 cups reduced-sodium chicken broth, divided
1/4 cup brandy
1 tablespoon chopped fresh thyme
Salt, to taste
Freshly ground pepper, to taste
1/4 cup freshly grated Parmesan cheese, preferably Reggiano

PREPARATION
Set oven rack at the lowest level; preheat to 450°F.

Combine onions, shallots, garlic and oil in a large shallow roasting pan. Roast, stirring every 5 minutes, until the onions are golden, 20 to 25 minutes.

Remove from the oven and pour in 1 cup of the broth; stir, scraping the bottom of the pan 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 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes. Season with salt and pepper.

Divide between 4 bowls and sprinkle with Parmesan.

NUTRITION
Per serving: 183 calories; 4 g fat ( 2 g sat , 2 g mono ); 9 mg cholesterol; 21 g carbohydrates; 8 g protein; 2 g fiber; 516 mg sodium; 309 mg potassium.

 Carbohydrate Servings: 1 1/2 Exchanges: 3 vegetable, 1/2 fat 
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From http://www.ciaoitalia.com/seasons/19/1917/roasted-onion-soup

Hearty onion soup is frequently found on the winter table in Italy. In this take off, three types of onions are oven roasted first to bring out their sweet flavor, then tossed into the soup pot and simmered in broth.

Serves eight

Ingredients
2 tablespoons Filippo Berio extra virgin olive oil
1large red onion, peeled and chopped
2 medium yellow onions, peeled and chopped
2 large leeks, white bulb only, washed, and cut into 1/2-inch thick rings
4 cloves garlic, peeled
6 whole sprigs thyme plus
2 tablespoons thyme leaves
Salt to taste
1 teaspoon coarse black pepper
2 tablespoons balsamic vinegar
2 cups dry red wine
2 bay leaves
6 cups low sodium beef or vegetable stock
One 4 inch piece Parmigiano Reggiano cheese rind
2 tablespoons minced fresh parsley
1 cup grated Parmigiano Reggiano cheese
8 cibatta or baguette type bread cut into1/2-inch thick slices

Directions

Preheat the oven to 400°F.  Brush a rimmed baking sheet with the olive oil. Spread the onions and leeks on the tray; add the garlic, and whole sprigs of thyme. Sprinkle the salt and pepper over the tray. Bake for 30 minutes.

Sprinkle the balsamic vinegar over the mixture and bake 5 minutes longer. Slowly pour the wine over the mixture and continue baking for an additional 35 minutes.

Transfer the onion mixture and any liquid to a soup pot. Pour in the beef or vegetable stock, add the bay leaves and cheese rind. Bring the mixture to a boil, then reduce the heat to simmer and cook 30 minutes. Stir in the parsley and thyme leaves. Correct seasoning.

Preheat the broiler: Ladle the soup into individual oven-proof soup bowls. Place a slice of bread on top of each bowl. Sprinkle the grated cheese over the bread slices. Broil six inches away from the broiler element until the cheese melts and browns. Serve hot.