Low-Fat Roasted Onion-Garlic Soup
Caramelized Spanish onions, shallots, and garlic roasted until deep golden brown, then simmered with brandy, thyme, and chicken broth. This rustic French-inspired soup delivers rich, sweet depth from the slow roasting technique with minimal fat. Serve as a comforting starter on cool evenings or as a light main course with crusty bread. The low-fat approach makes it elegant yet approachable, perfect for those seeking restaurant-quality flavor without excess oil.
Ingredients
- 3 Spanish onions, cut in half lengthwise then thinly sliced
- 3 large shallots, cut in half
- 1 head garlic, cloves separated, peeled, cut in half
- 2 teaspoon olive oil
- 4 cup chicken broth
- ¼ cup brandy
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme leaves
- ¼ cup Parmesan cheese, freshly grated
Instructions
- 1
Preheat oven to 450F with rack at lowest level.
- 2
Combine onions, shallots, garlic, and olive oil in large shallow roasting pan.
- 3
Roast, stirring every 5 minutes, until onions are golden brown.
- 4
Remove from oven and pour in 1 cup chicken broth, scraping pan bottom to loosen caramelized bits.
- 5
Transfer onion mixture to soup pot and add brandy, thyme, and remaining broth.
- 6
Bring to boil, reduce heat to low, cover, and simmer.
- 7
Season to taste with salt and pepper.
- 8
Serve topped with Parmesan and toasted bread if desired.
Tips
Stir every 5 minutes during roasting to ensure even caramelization and prevent burning on edges.
Scrape up every browned bit from the pan bottom; this fond contains concentrated flavor that builds depth.
Use good quality brandy; the flavor matters since it's a starring ingredient in a simple soup.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw overnight in fridge before reheating gently on stovetop.
Prepare through simmering step 1-2 days ahead. Cool completely, store covered. Reheat gently over medium-low heat, adding broth if needed to reach desired consistency.
Ladle into warm bowls. Top with freshly grated Parmesan and crusty toasted bread slices on the side or arranged atop soup.
Common Mistakes
Stir too infrequently during roasting to avoid burnt spots and uneven caramelization.
Skip deglazing with broth to avoid losing concentrated pan flavor that defines this soup.
Substitutions
FAQ
Can I make this without brandy?
Yes. Substitute dry sherry, white wine, or simply omit it and use additional broth. The depth will be milder but still delicious.
What if my onions aren't golden after 30 minutes?
Continue roasting in 5-minute increments. Thickness of slices and oven variance affect timing. Golden-brown edges and translucent centers indicate doneness.
How long can I keep this soup?
Refrigerated up to 4 days in airtight containers. Freezes well for 3 months; thaw overnight and reheat gently, stirring occasionally.