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Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (906g)|
|Recipe Makes: 6|
|Calories from Fat: 325 (43%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 75.5mg||23 %|
|Sodium 1067.7mg||37 %|
|Potassium 1038mg||27 %|
|Total Carbohydrate 75g||22 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 69.2g|
|Protein 21.8g||31 %|
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Calories per serving: 758
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