My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find v…

Ingredients

lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)↗2 1⁄2
lb unsalted butter↗1⁄4
bay leaf↗1
cup medium-dry sherry↗1⁄2
cup brandy or 1/2 cup cognac↗1⁄2
cups good dry white wine↗1 1⁄2
cups beef stock↗4
cups veal stock (or just double up on the beef stock)↗4
tablespoon kosher salt↗1
teaspoon fresh ground white pepper↗1⁄2
freshly grated parmesan cheese (or a cheese of your choice)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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