What you need:

4 oz /110g unsalted butter
1 bay leaf
4.4 fl oz /125 ml medium-dry sherry
4.4 fl oz /125 ml  brandy or Cognac
0.7 pt /375 ml good dry white wine
1.8 pts /1 L beef stock
1.8 pts /1 L veal stock
1 tbsp salt
½ tsp freshly ground white pepper
Freshly grated parmesan

What you do:

In a large saucepan or 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 five 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.

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