French onion soup with sherry and brandy

soups 651 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 1 h. 10 min
Calories: -
Difficulty: Easy

To create an original combination of flavors in one saucepan, Aina Garten first stews onions with butter, sherry and brandy, and only then adds a little white wine and broth. It turns out a hot, tasty and satisfying soup.

Ingredients

1 kg. (8 tbsp.) Cut into half rings 0.5 cm thick. Onions 110 gr. butter 1 bay leaf 1/2 tbsp. semi-dry sherry 1/2 tbsp brandy or cognac 1.5 tbsp. dry white wine of good quality 4 tbsp. beef broth 4 tbsp. veal broth 1 tbsp. l. coarse salt 1/2 tsp. freshly ground white pepper Grated Parmesan cheese

Directions

In a large saucepan over medium-high heat, sauté the onions, butter and bay leaves for 20 minutes. to a rich golden brown color. Deglaze the pot with sherry and brandy and simmer over low heat for 5 minutes. Add white wine and simmer, uncovered, for another 15 minutes.
Pour in beef broth and veal broth, add salt and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Take out the bay leaf, see if there is enough salt and pepper, and serve hot, sprinkled with grated Parmesan.

French onion soup with sherry and brandy

Serves: -
Prepare Time: -
Cooking Time: 1 h. 10 min
Calories: -
Difficulty: Easy

Ingredients

1 kg. (8 tbsp.) Cut into half rings 0.5 cm thick. Onions 110 gr. butter 1 bay leaf 1/2 tbsp. semi-dry sherry 1/2 tbsp brandy or cognac 1.5 tbsp. dry white wine of good quality 4 tbsp. beef broth 4 tbsp. veal broth 1 tbsp. l. coarse salt 1/2 tsp. freshly ground white pepper Grated Parmesan cheese

Directions

In a large saucepan over medium-high heat, sauté the onions, butter and bay leaves for 20 minutes. to a rich golden brown color. Deglaze the pot with sherry and brandy and simmer over low heat for 5 minutes. Add white wine and simmer, uncovered, for another 15 minutes.
Pour in beef broth and veal broth, add salt and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Take out the bay leaf, see if there is enough salt and pepper, and serve hot, sprinkled with grated Parmesan.