If there's one thing SP loves almost as much as Swiss cheese and mushrooms it's French Onion Soup. With the cold weather in full swing I decided to try Ina Garten's recipe.
Wow. This is one amazing pot of soup. I halved the recipe since we didn't want leftovers this close to the holidays, but next time I think I'll make the whole recipe. We definitely could have eaten a couple bowlfuls. The onions practically melted in our mouths and the rich broth was incredibly flavorful due to the sherry, brandy and wine. I also made Ina's Parmesan croutons to go with the soup. I let the baguette sit out too long and it was very stale, but once I brushed it with oil and seasoned it with salt, pepper, Parmesan and parsley and gave it a good toasting it wasn't too bad, especially dunked in the soup.
French Onion Soup
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
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.