Barefoot Contessa - French Onion Soup

By ckovak

Ingredients

• 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• 1/4 pound unsalted butter
• 1 bay leaf
• 1/2 cup medium-dry sherry
• 1/2 cup brandy or Cognac
• 1 1/2 cups good dry white wine
• 4 cups beef stock
• 4 cups veal stock
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• Freshly grated Parmesan

Preparation

Step 1

Directions


In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan