Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 764.98 Kcal (3203 kJ) | ||
| Calories from fat | 496.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.15g | 85% | |
|---|---|---|---|
| Cholesterol | 60.94mg | 20% | |
| Sodium | 1039.87mg | 43% | |
| Potassium | 894.95mg | 19% | |
| Total Carbs | 28.93g | 10% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 9.95g | 20% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 85.21 Kcal (357 kJ) | ||
| Calories from fat | 55.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 85% | |
|---|---|---|---|
| Cholesterol | 6.79mg | 20% | |
| Sodium | 115.83mg | 43% | |
| Potassium | 99.69mg | 19% | |
| Total Carbs | 3.22g | 10% | |
| Sugars | 0.48g | 17% | |
| Dietary Fiber | 0.64g | 23% | |
| Protein | 1.11g | 20% | |
| Vitamin C | 0.6mg | 9% | |
| Calcium | 12.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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