Name: French Onion Soup
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6 servings
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

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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.

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)

French Onion Soup

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