1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. 3. Add the white wine and simmer uncovered for 15 more minutes. 4. Add the beef and veal stocks plus salt and pepper. 5. Bring to a boil, then simmer uncovered for 20 minutes. 6. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
