French Onion Soup

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Intermediate

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
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.


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    This recipe is featured in:

    Weeknight Dinners: Winter