4 POINTS
per serving

Ingredients:

3 Spanish onions, cut in 1/2 lengthwise then thinly sliced
3 large shallots, cut in half
1 large head garlic, cloves separated, peeled and cut in half
2 teaspoons olive oil
4 cups chicken broth
1/4 cup brandy
1 tablespoon chopped fresh thyme, or 1 tsp. dried thyme leaves
1/4 cup freshly grated parmesan cheese

Instructions:

Set oven rack at lowest level, preheat to 450 degrees. 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. Remove from onion and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. 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. Season to taste with salt and pepper. Serve topped with parmesan and perhaps some toasted french bread

Makes 4 servings
4 POINTS per serving

Nutritional Information:
Amount Per Serving: Calories 187 - Calories from Fat 51
Fat 6g, Saturated Fat 2g, Cholesterol 5mg, Sodium 1572mg, Total Carbohydrate 19g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 827 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units