Servings: 4/6 / Prep time: 15 mins / Cook time: 1 hr

Onion soup

Ingredients

  • 2 large yellow onions, halved, and sliced 1/4-inch thick
  • 1/4 lb unsalted butter
  • 1 bay leaf
  • 1 tbsp Mölli Acapulco Marinade
  • 1 cup brandy or Cognac
  • 1 1/2 cups dry white wine
  • 4 cups beef stock
  • 4 cups veal stock
  • 1 tbsp kosher salt
  • 1/2 tsp freshly ground white pepper
  • 1 cup freshly grated Gruyere cheese

Directions

  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. Deglaze the pan with the cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
  2. Add the beef and veal stocks plus Acapulco marinade, and salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, season to taste with salt and pepper, and serve onion soup hot with grated Gruyere. Provecho!