Dann’s Onion Soup

By razorboy

Ingredients

• 4 T Butter
• 4 pounds onions, sliced ¼” thick
• 3 bay leaves
• 1 t salt
• 1 t fresh ground pepper
• 1 t sugar
• 1/3 c. dry vermouth (preferably French)
• 1/3 c. medium dry sherry
• 1/3 c. cognac or brandy
• 4 c Beef stock
• 2 c. Chix stock
• 2 c. Veal Stock (dilute 1 oz of demi-glace into 1 cup of water)
• 5 sprigs of thyme

Preparation

Step 1

Parmesean rind if you have it – put it in with as the soup simmers. Remove before serving.

Melt the butter in large pot over medium high heat, when foaming subsides add onions, salt, pepper and sugar and cook until golden brown. Try not to stir too much. About 10 min.

Add vermouth to deglaze pan; simmer uncovered 5 min.

Off the heat, add the cognac and sherry and simmer uncovered an additional 10 min.

Add the stock, thyme and bring to a boil, reduce heat and simmer uncovered 20 min.

Correct seasoning

Serve with grated gruyere cheese and a puff pastry lid