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French onion soup

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyMedium
1.15kg yellow onions, halved, and sliced 1/2cm thick
110g unsalted butter
1 bay leaf
125ml medium-dry sherry
125ml brandy or Cognac
375ml good dry white wine
1L beef stock
1L veal stock
1 tbsp salt
1/2 tsp freshly ground white pepper
Freshly grated parmesan
1) 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.

2) Deglaze the pan with the sherry and brandy and simmer uncovered for five minutes. Add the white wine and simmer uncovered for 15 more minutes.

3) 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.

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