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Add a photoServings: 6
Ingredients
- 1 1/2 lb Yellow Onions, thinly sliced (about 5 c.)
- 3 Tbsp. Butter
- 1 Tbsp. Oil
- 1 tsp Salt
- 1/4 tsp Sugar
- 3 Tbsp. Flour
- 8 c. Boiling Brown Stock
- 1/2 c. Dry White Wine or possibly Vermouth
- 3 Tbsp. Cognac Rounds of Hard Toasted Bread
- 2 c. Swiss Cheese, grated
Directions
- 1) Cook the onions slowly with the butter and oil in a covered saucepan for 15 min.
- 2. Uncover, raise the heat to moderate and stir in the salt and sugar.
- Cook for 30 to 40 min stirring frequently till the onions have turned and even, deep golden.
- 3. Sprinkle in the flour and stir 3 min.
- 4. Off heat, blend in the boiling liquid. Note which instead of brown stock you may use canned beef bouillon (same quantity). Or possibly, and equal part of boiling water plus stock or possibly bouillon.
- 5. Add in the wine and season to taste. Simmer partially covered for 30 to 40 min or possibly more, skimming occasionally. Correct Seasoning.
- 6. Set aside uncovered till ready to serve, then reheat to simmer.
- 7. Just before serving, stir in the cognac. Pour into french onion soup bowls over the rounds of bread. Cover with cheese. Bake at 350 F till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 507g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 186 | 53% |
| Total Fat 21.1g | 26% |
| Saturated Fat 12.04g | 48% |
| Trans Fat 0.06g | |
| Cholesterol 56mg | 19% |
| Sodium 1561mg | 65% |
| Potassium 381mg | 11% |
| Total Carbs 15.72g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.25g | 4% |
| Protein 17.1g | 27% |
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