French Onion Soup Recipe

2 ½ pounds yellow onions, halved, and sliced ¼-inch thick (8 cups)

¼ pound unsalted butter

1 bay leaf

½ cup medium-dry sherry

½ cup brandy or Cognac

1 ½ cups good dry white wine

4 cups beef stock

4 cups veal stock

1 tablespoon kosher salt

½ teaspoon freshly ground white pepper

Freshly Grated Parmesan

In a large stockpot on medium-high heat, sauté 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.