1. Cook the onions in the butter and oil over medium / low heat, covered, for about 15 minutes.
2.Sprinkle in the salt and sugar, raise the heat and cook for another 30 -40 minutes, stirring frequently, until the onions are a deep golden brown. Meantime, heat the beef broth to a gentle boil.
3. Sprinkle in the flour and cook for 3 minutes, stirring continuously
4. Off heat, add in the boiling beef broth. Add the wine, adjust seasoning and simmer for another 30 - 40 minutes (or more).
5. Just before serving stir in the cognac. Toast the bread rounds and place in bowls, Make sure the bread covers the whole surface. Fill with soup and cover with cheese, again making sure the whole surface is covered. Place under broiler long enough to melt the cheese, and serve.
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|Serving Size: 1 Serving (8506g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 409 (22%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 14.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 91.5mg||28 %|
|Sodium 15771.4mg||544 %|
|Potassium 15234.8mg||401 %|
|Total Carbohydrate 184.7g||54 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 173.1g|
|Protein 159.2g||227 %|
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Calories per serving: 1835
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