French Onion Soup

By gina62_cooks

Ingredients

• 2 1/2 lbs yellow onions, halved and sliced 1/4-inch thick
• 1/4 lb butter
• 1 bay leaf
• 1/2 cup medium-dry sherry
• 1/2 cup brandy
• 1 1/2 cups dry white wine
• 4 cups beef stock
• 4 cups chicken stock
• 1 TBS kosher salt
• 1/2 tsp black pepper
• Freshly grated Parmesan

Preparation

Step 1

In a large Dutch Oven on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, til onions are golden brown. 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 chicken stocks plus salt and pepper. Bring to a boil, simmer uncovered for 20 minutes. Remove the bay leaf and serve hot with Parmesan.