French Onion Soup

Ina's 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

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. 

Ladle some soup into crock.  Add croutons and then grated gruyere and parmesan cheeses.