Hearty French Onion Soup

This time of year our family loves a good hot bowl of soup.  Hearty, healthy and super easy to prepare.  While we are fans of any kind of chicken soup we were ready to try something different.  This recipe from the Barefoot Contessa for French  Onion Soup hit the spot!

Ingredients:
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

Directions:
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.

Golden goodness.

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!!!