French Onion Soup

2 1/2 lbs yellow onions, halved and sliced 1/4 inch thick (8 cups)
1/4 lbs unsalted butter
1 bay leaf
1 1/2 cups good dry white wine
4 cups beef stock
4 cups chicken stock
1 Tbs kosher salt
1/2 tsp fresh ground pepper
Grated Parmesan Cheese

(Also calls for 1/2 cup of medium-dry sherry and brandy or cognac but not needed)

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

Add the beef and chicken stock plus S&P. Bring to a boil, then simmer uncovered for 20 min. Remove the bay leaf, taste for S&P, and serve hot with grated parmesan cheese.