French Onion Soup *

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 cup medium-dry sherry
• 1⁄2 cup brandy or 1/2 cup cognac
• 1 1⁄2 cups good dry white wine
• 4 cups beef stock
• 4 cups veal stock (or just double up on the beef stock)
• 1 tablespoon kosher salt
• 1⁄2 teaspoon fresh ground white pepper
• Toasted French Bread and Gruyere cheese to melt on top (or cheese of choice)

DIRECTIONS:

1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 45 minutes, until the onions turn a rich golden brown color.
2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
3. Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks plus salt and pepper.
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf, taste for salt and pepper.
7. Add 2 slices of toasted baguette bread and top with Gruyere cheese.  Put under a broiler for a couple minutes until melted and golden brown.  Be careful, it will be hot!

Source:  Modified from Ina Garten