French onion soup

  • 1.15kg yellow onions, halved, and sliced 1/2cm thick
  • 110g unsalted butter
  • 1 bay leaf
  • 125ml medium-dry sherry
  • 125ml brandy or Cognac
  • 375ml good dry white wine
  • 1L beef stock
  • 1L veal stock
  • 1 tbsp salt
  • 1/2 tsp freshly ground white pepper
  • Freshly grated parmesan
1) 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.

2) Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

3) 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.

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