- 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 fresh thyme, chopped
- 1/4 cup freshly grated Parmesan cheese, preferably Reggiano
- freshly ground pepper
Set your oven rack on the lowest level and preheat to 450°F (232.2° C).
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 and the aroma will be mouthwatering.
Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups broth. Bring to a boil. Season with salt and pepper to taste. Reduce heat to low and simmer covered for 30 minutes.
Divide between 4 bowls and spread shaved or shredded Parmesan cheese.