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 hot, tasty and hearty soup. Share with friends: 
Time: 1 hour. ten min Difficulty: medium Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. (8 tbsp.) Cut into half rings with a thickness of 0.5 cm. 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
Recipes with similar ingredients: onions, parmesan, sherry, cognac, white wine, bay leaf
Recipe preparation:
- In a large saucepan over moderate heat, fry the onions with butter and bay leaf for 20 minutes. to saturated golden brown. Dessert the pan with sherry and brandy and simmer over low heat for 5 minutes. Add white wine and cook at a low boil without a lid for another 15 minutes.
- Pour in beef broth and veal broth, add salt and pepper. Bring to a boil and cook without covering for 20 minutes. Take out the bay leaf, try if there is enough salt and pepper, and serve hot, sprinkled with grated Parmesan.
