Ina’s French Onion Soup
Ingredients
Scale
- 2 1/2 lbs yellow onions, sliced
- 1/4 lb unsalted butter
- 1 bay leaf
- 1/2 cup sherry
- 1/2 cup brandy
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 T kosher salt – I used about half of this
- 1/2 t pepper
- for the Parmesan toast:
- baguette
- olive oil
- Parmesan cheese
- salt & pepper
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 golden brown
- 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 veal and beef stock, salt and pepper, bring to a boil then simmer uncovered for 20 minutes
- Remove the bay leaf, add a little more salt if needed and serve with Parmesan toast:
- Slice a baquette on the diagonal, brush with olive oil, sprinkle with grated Parmesan cheese, salt and pepper – bake for 15 to 20 minutes or until browned