Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Spanish onions, cut in 1/2 lengthwise
                         -- then thinly sliced
   3      large         shallots -- cut in half
   1      large   head  garlic, cloves separated, peeled -- cut in half
   2      teaspoons     olive oil
   4      cups          chicken broth
     1/4  cup           brandy
   1      tablespoon    chopped fresh thyme or
   1      teaspoon      dried thyme
     1/4  cup           Parmesan cheese -- freshly grated

Preparation:

Set oven rack at lowest level, preheat to 450F. 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.