French onion soup with sherry and brandy

Ingredients:

• 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

Preparation:

1. 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.
2. 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.