Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Spanish onions, cut in 1/2
-lengthwise then thinly
-sliced
3 lg Shallots, cut in half
1 lg Head garlic, cloves
-separated, peeled and cut
-in half
2 ts Olive oil
4 c Chicken broth
1/4 c Brandy
1 tb Chopped fresh thyme or 1
-tsp. dried thyme leaves
1/4 c Freshly grated parmesan
-cheese

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.

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