French Onion Soup

This soup is a favorite at 3 Blanchard Road. It is a tradition to have for our big christmas dinner.  This soup is my favorite, when pregnant this a Cesar sals were my 2 top wanted foods. It can be made and then just take a baggie and put into a mug.  Open baggie over the edge of mug and ladle in the soup.   Zip bag shut and freeze.  Then take mugs away and you will have “mugs” of soup that you can pop out of bag whenever you are hungry.

Recipe comes from barefoot contessa.
*If I don’t have the Brandy on congas I just add a tiny bit more sherry and make up the rest with white wine.
* I never use veal stock I use 5cups of beef stock and 3 cups of chicken stock

Ingredients

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

Directions

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. 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.
2. 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.