Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Roasted Onion Soup

¼ cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise & thinly sliced
¼ cup brandy
1 T. fresh thyme, chopped
¼ t. freshly ground black pepper
1 garlic head, large, cloves separated, peeled & cut in half
4 cups low-sodium chicken broth
2 t. olive oil (preferably extra-virgin olive oil)
¼ t. salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced

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Set oven rack at the lowest level; preheat to 450ºF. Combine onions, shallots, 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. Makes approximately 4 servings.

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