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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By luvuconn1
Honolulu, HI
on February 10, 2013
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My go-to french onion soup recipe! Delicious, easy to make, and you'll look like a kitchen super-star when your family eats it. We love it topped with bread and cheese, so I set the oven to a low broil, and portion out soup into oven safe bowls, such as ramakens. I then top each bowl with a slice of french baguette, that I toasted in the toaster, and some gruyere cheese. Broil for just a few minutes, so the cheese is golden brown. YUM!!
By Q.T.
San Francisco, CA
on January 02, 2013
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I combined this recipe with Tyler Florence’s French onion soup since I couldn't decide which to make. The only adjustments I made using Tyler’s recipe were to use ½ pound of butter instead of ¼ pound, 2 bay leaves instead of one, 2 fresh thyme sprigs and both Gruyere and Parmesan cheese. I also made my own croutons by cutting up a loaf of Italian bread, drizzled with EVOO with salt and pepper and grated Parmesan cheese. The croutons make a world of difference. Best French onion soup I've ever had and best french onion soup my friends and husband had.
By Chef J. Bradford
Washington, DC
on December 16, 2012
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I have made onion soup many times and this is without a doubt the best one ever. I did not use veal stock but I did make scratch beef stock from roasted marrow bones. Degalzing with cognac and sherry and the second reduction with dry white wine build a very rich flavor
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