- 1 1/2 pounds Portobello mushrooms, cut into thin strips
- 1 1/2 pounds yellow onions, thinly sliced
- 3 tablespoons butter
- 3 tablespoons cognac
- 8 cups vegetable broth
- 1 cup white wine
- 4 garlic cloves, minced
Saute the onions in 1 tablespoon of butter until they begin to soften. Reduce heat to low and cook about another 20 minutes, until caramelized. Remove from pot and set aside.
Add the remaining butter and saute the mushrooms about 10 minutes. Add the onions, cognac, garlic, broth, and wine. Bring mixture to a boil, then reduce to low and let simmer for about 45 minutes. Season to taste with salt and pepper.