French Onion Soup

• servings: 6 servings
• total time: 1 hour 10 minutes

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

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.

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.

Nutrition

• Calories: 368
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 41mg
• Sodium: 1485mg
• Total Carbohydrate: 27g
• Dietary Fiber: 4g
• Total Sugars: 11g
• Protein: 9g