French Onion Soup (Barefoot Contessa) Ina Garten

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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