French Onion Soup (Barefoot Contessa) Ina Garten

• 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
• freshly grated parmesan cheese (or a cheese of your choice)

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 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, and serve hot with grated Parmesan.

yellow onions, butter, bay leaf, sherry, brandy, white wine, beef stock, veal stock, kosher salt, fresh ground white pepper, parmesan cheese

Taken from www.food.com/recipe/french-onion-soup-barefoot-contessa-ina-garten-236420 (may not work)