French onion soup with sherry and brandy
Votes: 1
Time: 1 hour 10 min.
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
To create a unique combination of flavors in one pot, Ina Garten first sautés onions with butter, sherry, and brandy, then adds a splash of white wine and broth. The result is a hot, delicious, and filling soup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg (8 cups) onions, sliced into 0.5 cm thick half rings
- 110 g butter
- 1 bay leaf
- 1/2 tbsp. semi-dry sherry
- 1/2 cup brandy or cognac
- 1.5 cups of good quality dry white wine
- 4 cups beef broth
- 4 cups veal broth
- 1 tbsp coarse salt
- 1/2 tsp freshly ground white pepper
- Grated Parmesan cheese
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Cooking the dish according to the recipe:
- In a large saucepan over medium-high heat, sauté the onion with butter and bay leaf for 20 minutes until richly golden brown. Deglaze the pan with sherry and brandy and simmer for 5 minutes. Add the white wine and simmer, uncovered, for another 15 minutes.
- Pour in the beef and veal broth, season with salt and pepper. Bring to a boil and simmer, uncovered, for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot, sprinkled with grated Parmesan.
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