1. Heat a heavy saucepan over medium-low heat with the butter and bacon fat. 2. Stir in the onions and cover. 3. Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes. 4. Stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes). 5. Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes. 6. Remove from heat and whisk in 2 cups of hot stock. 7. Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine. 8. Cover and simmer over low heat for 1 1/2 hours. 9. Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning. 10. Divide the soup between 6 ovenproof bowls. 11. Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute. 12. Place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
