1. Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Cover for the first 10 minutes, add 1/2 tsp sugar and brown the rest of the way uncovered.
2. Add wine and cognac and simmer 3 minutes. Stir in broth and mustard. Simmer 20 minutes. Taste and add a dash of balsamic vinegar.
3. Preheat broiler. Ladle soup into broiler-proof bowls. Top with a slice of toast and grated cheeses. Broil until cheese is melted and bubbly. Serve after cooling a little bit.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 232 (46%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 66.6mg||20 %|
|Sodium 481.4mg||17 %|
|Potassium 591.7mg||16 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 45g|
|Protein 10.4g||15 %|
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Calories per serving: 508
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