INGREDIENTS:

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Optional:
Puff Pastry Dough
Duck meat

DIRECTIONS:

Optional: for richer flavor, boil duck meat in the stock, add miroux paux

In a large stockpot on medium-high heat, sauté 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 sherry and brandy and simmer uncovered for 5 minutes.

Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus 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.

Optional: Cover the soup bowl with puff pastry, egg wash it and make until golden for 20 min