Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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 oven 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

Target recipe: melt butter in large pot over medium heat. add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes. add flour; stir 2 minutes. add broth, half and half, sherry, thyme and bay leaf; bring to boil. reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. discard bay leaf. working in batches, puree soup with bread in blender until smooth. return to pot. season with salt and pepper. rewarm soup over medium heat; serve.