Barefoot Contessa French Onion Soup
Filed under
Soups
Servings: 4
From The Barefoot Contessa Cookbook, 1999. Serves 4 to 6.
Ingredients
- 2 1/2 lb Yellow onion, halved and sliced 1/4 inch thick (8 cups)
- 8 tbsp Unsalted butter, 1/4 pound
- 1 Bay leaf
- 1/2 cup Sherry, medium-dry
- 1/2 cup Brandy, or Cognac
- 1 1/2 cup White wine, good dry
- 4 cup Beef stock
- 4 cup Veal stock
- 1 tbsp Kosher salt
- 1/2 tsp White pepper, freshly ground
- Parmesan, freshly grated, for serving
Directions
- Saute the onions with the butter and bay leaf in a large stockpot over medium-high heat 20 minutes, until rich golden brown.
- Deglaze with the sherry and brandy and simmer uncovered 5 minutes. Add the wine and simmer uncovered 15 minutes more.
- Add the stocks, salt and pepper, bring to a boil and simmer uncovered 20 minutes. Remove the bay leaf, season and serve hot with Parmesan.