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 C medium-dry sherry
1/2 C brandy or Cognac
1 1/2 C good dry white wine
4 C beef stock
4 C veal stock (can substitue Chicken, we did as we could not find Veal)
1 TBS kosher salt
1/2 tsp freshly ground white pepper (we substituted black as it is what we had on hand)
Freshly grated Parmesan cheese
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until 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 minutes more.
Add the beef and veal stocks (or chicken) 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 cheese.
|The Barefoot Contessa Cookook by Ina Garten|
|Starting the soup with sliced onions in our cast iron dutch oven.|
|The addtion of dry sherry, brandy and dry white wine are a must.|
|Addition of beef and chicken stock ( I usually prefer to use organic,but our local grocery did not have it so we went with what was available.)|
|Carmelized to perfection!|
|Mini toast is the perfect addition!|
|Add a bit of Parmesan and it is perfection.|
|And, a couple of potatoe skins topped with sour cream rounds out the meal!|
In total, the meal took about an hour or so to prepare but was soooo worth it! Delicious, and very hearty!!!