Food Network: French Onion Soup

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French Onion Soup
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

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

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.