1. Set the electric skillet (ok if you don't have one but then you gotta hang out over the onions while they sweat and carmelize) to 300*F Toss in the butter and let it melt.
2. Take the thinly sliced onions and make a layer on the bottom of the skillet and lightly salt them.
3. Repeat step 2 until you run out of onions or space. No no no, no stirring yet. Let 'em sweat for about 20-25 minutes.
4. As they start to carmalize, you can stir them occasionally. This whole mess should reduce down to about 2 cups and take just about 45 minutes to an hour; or in my kitchen, one and a half beers. The onions should be the color of mahogany.
5. Now, toss in the wine; enough to cover the onions, crank the heat up and reduce the slurry to syrup consistancy.
6. When syrup has been achieved, pour in the stocks, the cider, and the bouquet garni, keeping tabs on the string-you did tie it up and leave a string; makes fishing for that lil' sucker a whole lot easier; and turn the heat down to a simmer.
7. Well now you have 20 or so minutes to kill so why not take those reserved bread lids and fancy them up just a bit. Get a half sheet pan and put the lids on the pan, turn the broiler on and place them under the broiler for a minute or so, the goal is to make croutons, not burned toast so keep an eye on those puppies, they burn up quick.
8. After the lids have been thermally converted to croutons, you can season the soup to taste with salt, pepper, and if you so please, the cognac.
9. Pur the soup into the bread bowls place the crouton lid, crunchy side down please, and load the top with the gruyere cheese- a nice substitute is grated fontina cheese.
10. Place the lidded bread bowls on the half sheet pan and place back under the broiler until the cheese gets all gooey and runny.
11. Well, since you do have that opened bottle of white wine, or did you substitute the wine for the beer drinking timer? Why don't you get some eating utensils, a glass and have at it?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: 8|
|Calories from Fat: 86 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.4mg||8 %|
|Sodium 251.6mg||9 %|
|Potassium 657.1mg||17 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 33.9g|
|Protein 9g||13 %|
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Calories per serving: 274
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