8 large onion cups
1 cup white wine
1 cup butter
3 tablespoons cognac
400 g mushroom fillets
18 slices of French bread toasted
6 large onions sliced into thin rings
4 fresh thyme sprigs
3 cloves garlic minced
Salt, black pepper and grated Parmesan cheese to taste
8 large onion cups
1 cup white wine
1 cup butter
3 tablespoons cognac
400 g mushroom fillets
18 slices of French bread toasted
6 large onions sliced into thin rings
4 fresh thyme sprigs
3 cloves garlic minced
Salt, black pepper and grated Parmesan cheese to taste
In a large pot melt half a cup of butter over high heat
Add the onion and thyme and sauté for 8 minutes
Lower the heat and cook, stirring occasionally, for 20 minutes or until the onion is well caramelized
Remove from heat and transfer to a medium bowl
In the same pot melt the remaining butter over medium heat
Add the mushroom and cook until tender, about 12 minutes or until soft
Add the cognac and garlic
Let simmer for three minutes, stirring occasionally
Lower the heat, add the reserved onion, broth and wine, and cook for 45 minutes or until the onion is well softened
À part, preheat the oven to medium temperature
Butter the remaining bread slices and sprinkle with cheese
Bake for 15 minutes or until golden brown
Remove thyme sprigs from soup, season with salt and pepper, and let simmer for two minutes
Serve each plate with a slice of bread on top.
