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 stephioli
pittsburgh, PA
on January 31, 2012
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fabulous and simple...
By Honeyeyes1
on January 04, 2012
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NICE FOR A COLD DAY! USED 5 LBS. ONIONS (1/2 VIDALIA & 1/2 YELLOW, ADDED 1 TSP. THYME, 2 BAY LEAVES KEPT EVERYTHING ELSE THE SAME WITH THE EXCEPTION OF MAKING HOMEMADE PUMPERNICKEL CROUTONS WHICH I PUT ON TOP THEN TOPPED WITH A HANDFUL OF GRUYERE AND PUT IT UNDER THE BROILER. YUMMY! :
By averything
on December 30, 2011
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I have tried many onion soup recipes in the past couple of years and I always come back to this one. Like many other reviewers, veal stock is not available here but chicken stock works great & I also increase the amount of onions. The soup also freezes beautifully. My ultimate test for French Onion Soup is whether or not you would happily eat it WITHOUT the baguette / cheese topping and this recipe easily passes this test every time!
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