Roasted Onion-Garlic Soup

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