French Onion Soup

• portions: 6 servings
• temps total: 1 hour 10 minutes

Ingrédients

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

Instructions

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.

Nutrition

• Calories: 368
• Lipides Totaux: 16g
• Lipides Saturés: 10g
• Cholestérol: 41mg
• Sodium: 1485mg
• Glucides Totaux: 27g
• Fibres Diététiques: 4g
• Sucres Totaux: 11g
• Protéines: 9g