In a heavy-bottomed, 4-quart saucepan, cook the onions slowly with the butter and oil for 15 minutes.
Uncover, raise heat to moderate, and stir in the salt and sugar (the sugar helps the onions to brown). Cook for 30 to 40 minutes, stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.
While the onions are cooking, bring the stock to a boil. (optional - can just add the stock to save time)
Take the onions off the heat and stir in the boiling stock. Add the wine, and season to taste.
Add the mushrooms. (Optional)
Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.
Just before serving, stir in the cognac.
Place the rounds of bread in a soup tureen or soup cups, pour the hot soup over the bread, and pass the cheese separately.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (23%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 1751.5mg||60 %|
|Potassium 144.4mg||4 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.4g|
|Protein 0.9g||1 %|
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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: 69
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