French Onion Soup (barefoot Contessa) Ina Garten

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• 1/4 lb unsalted butter
• 1 bay leaf
• 1/2 cup medium-dry sherry
• 1/2 cup brandy or 1/2 cup cognac
• 1 1/2 cups good dry wine
• 4 cups beef stock
• 4 cups veal stock (or just double up on the beef stock)
• 1 tablespoon kosher salt
• 1/2 teaspoon fresh ground pepper
• freshly grated parmesan cheese (or a cheese of your choice)

Recipe

• 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.
• 2 deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
• 3 add the wine and simmer uncovered for 15 more minutes.
• 4 add the beef and veal stocks plus salt and pepper.
• 5 bring to a boil, then simmer uncovered for 20 minutes.
• 6 remove the bay leaf, taste for salt and pepper, and serve hot with grated parmesan.