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French onion soup from Ina Garten's Barefoot Contessa Cookbook Collection by Ina Garten

  • bay leaves
  • beef stock
  • brandy
  • dry sherry
  • onions
  • Parmesan cheese
  • veal stock
  • white wine

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • Laura on January 19, 2011

    This is the first time I've ever made French Onion Soup, although I've eaten it many times in French restaurants. I would say that this version is definitely tasty, but not mind-blowing. The onions take way more than 20 minutes to caramelize, more like 40 minutes. Also, I would cut the onions differently in the future -- quarter the onion, then slice -- the slices were too long to eat easily. Also, if I were to make this again, I might use all beef stock instead of half veal stock.

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