French Onion Soup

A great recipe from the Barefoot Contessa, with a few tweaks.


8  large yellow onions, halved, sliced ¼” thick
1  stick  unsalted butter
1  bay leaf
1/2  cup  medium dry sherry
1/2  cup  brandy or cognac
1-1/2  cups  good quality dry white wine
8  cups  beef stock
1  Tbs  kosher salt
1/2  tsp  freshly ground pepper
Grated cheese, Mozzarella or Gruyere (use a lot of it)
1 loaf of really good French, sourdough or Italian bread* cut into 1” thick slices, 
and lightly toasted under the broiler on both sides**

In a large stockpot on medium high heat, sauté 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. (This means getting the little crunchy pieces that are stuck on the pan, into the mixture.) Simmer uncovered for 5 minutes. Add the white wine and simmer, uncovered, another 15 min. 

Add the beef stock, salt and pepper. Bring to a boil and then simmer uncovered, for 20 minutes. Remove the bay leaf; taste for salt and pepper. Spoon into oven-proof serving bowls. Place a toasted baguette slice on top; cover with lots of grated cheese. Place under the broiler until cheese is completely melted.

*Don't use a cheap loaf of bread. It will get soggy in a flash, especially French bread

**I recently read to brush the bread slices with olive oil on both sides, and then broil or bake them until golden, turning once.