Low-Fat Roasted Onion-Garlic Soup

1. 1

   Set oven rack at lowest level, preheat to 450 degrees.

2. 2

   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.

3. 3

   Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.

4. 4

   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.

5. 5

   Season to taste with salt and pepper.

6. 6

   Serve topped with Parmesan and perhaps some toasted French bread

* Per serving · 4 servings · Values may vary.

No additional tips available.