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Ingredientes
- 1 tbsp butter
- 1 tbsp olive oil
- 3 lbs Roscoff pink onions sliced thin
- 1 tsp sugar
- 3 tbsp flour
- 1/2 cup white wine
- 6 cups chicken stock
- 3 tbsp cognac
- thick baguette slices
- gruyere cheese grated
Direcciones
- Melt butter with oil in large saucepan.
- When butter has totally melted and stopped foaming add onion slices.
- Cover saucepan and cook onions for 15 minutes.
- Uncover pan.
- Raise heat to medium and add sugar.
- Stir together and continue to cook onions uncovered until they reach a deep colour (approx 30 mins.)
- Stir in flour and allow flour to cook for a couple of minutes (this removes the raw taste of flour.
- Add white wine and allow to evaporate and deglaze the pan.
- Add stock.
- Turn heat to low and allow to simmer for up to two hours.
- Just before serving add cognac.
- Place baguette slice in bottom of oven safe soup bowl and grate cheese over top.
- Pour soup over top bread and cheese.
- Place bowls under broiler and allow cheese to melt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 79 | 43% |
| Total Fat 8.96g | 11% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 607mg | 25% |
| Potassium 326mg | 9% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.33g | 1% |
| Protein 6.32g | 10% |
