Ina Garten – Serves 12

This recipe for French Onion Soup has been dubbed by my book club friends, Amber, Kelly, and Cindy, as “Booze Soup”  because it includes sherry, brandy and wine in the recipe. I first met these three through early morning workouts at the Canyon Crest Athletic Club, but it has turned into books, brunch and so much more.  

Through the years we have bonded over cancer, lost jobs and the death of parents.  I wish I could bottle up Kelly’s laughter and positive spirit; Cindy’s quiet strength and ability to be supportive without calling attention to herself; and Amber’s habit of collecting people and bringing them together. One day, Amber asked if I could teach her how to make the French Onion Soup. After setting out the ingredients and slicing the onions with the mandolin, I began the slow, mindful process of cooking. 

This recipe is a simple version of the soup, when compared to other recipes. Even so, there is nothing you can do to speed up the process of caramelizing onions. To get the right flavor, the onions need to turn a rich, chocolate brown. Remember my motto: browning equals flavor, and magic happens when you caramelize. What is a meditative process for me turned out to be a torture session for my friend Amber, and she had to bail. That’s okay, because we have been through a lot together and we give each other grace.

What I love most about this recipe is that it builds layer upon layer, just one step at a time, sort of like good friendships. Cooking the onions, deglazing the pan, and allowing the onions time to absorb the individual flavors results in an amazingly flavored soup. 

Ingredients

• 2 ½ lb Yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• ¼ lb Unsalted butter (1 cube)
• 1 Bay leaf
• ½ C Medium-dry sherry
• ½ C Brandy or Cognac
• 1 ½ C Good dry white wine
• 4 C Beef stock
• 4 C Chicken stock
• 1 T Kosher salt
• ½ t Freshly ground white pepper
• Freshly grated Parmesan
• Croutons

Directions

• In a large stockpot on low-medium heat, sauté the onions with the butter and bay leaf for at least 45 minutes, until the onions turn a rich golden brown color. They really need to be golden brown. 
• Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. 
• Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and chicken stocks, along with salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan
• and croutons.