Scuba Steve Recipes

This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong.

|@skyblue:**Recipe Name** |Roasted Onion Soup|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |The DailyRecipe|
|@skyblue:**Base** |Vegetable|@skyblue:**Course** |Side Dish|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 3 thinly sliced, vadalia yellow onion
  * 1 roughly sliced, large bulb of garlic
  * 2 Teaspoon(s) olive oil
  * 4 Cup(s) low-sodium chicken broth
  * 1 Tablespoon(s) chopped fresh thyme
  * 1/4 Cup(s) brandy
  * 1/4 Teaspoon(s) freshly ground black pepper
  * 1/4 Teaspoon(s) salt
  * 1/4 Cup(s) grated parmesan cheese 

**Directions:** \\ Set oven rack at the lowest level; preheat to 450 degrees. Combine onions, 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.

**Nutritional Info:** \\ Unknown.

Scuba Steve Recipes

User Tools

Site Tools

Page Tools