Since I usually can't use up that many onions before they start to sprout, I had to think fast.
Ina Garten's (aka the Barefoot Contessa) recipe for onion soup would be perfect for another cold May day and using up onions! So I shed a few tears and let the food processor do the work.
I used 5 onions and cooked them on medium high to caramelize them.
Brandy and white wine are the secret ingredients, along with beef STOCK...not broth. I also add chicken broth or stock. A bay leaf is good too. (Ina calls for veal stock instead of chicken but when was the last time you saw veal...much less veal stock...in the supermarket?)
A little crispy bacon and Parmesan toast on the top makes a great lunch on a chilly day. Mr. A pronounced it "Excellent!"
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