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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
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