Adapted from a Bon Appetit recipe from 1991.
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 | ||
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Calories: 508 | ||
Calories from Fat: 232 (46%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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