French Onion Soup (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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:
1. 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.
2. 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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