Roasted Onion Soup

1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup white wine (optional)
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups chicken stock
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced.

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 wine if desired, 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.

ENJOY!!!