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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter over medium/low heat in a large stockpot, then add the sliced onions. | 2. Saute over medium to low heat, stirring frequently, until all the liquid is gone and onions are golden brown and resemble a thick paste in the bottom of the pot. (Warning: the caramelization process can take a long time - 2 hours or more - and as the liquid evaporates and the sugar in the onions becomes more concentrated, you will have to stir the onions more and more frequently to keep them from burning. I find it helpful to set a digital kitchen timer between stirrings so I don't forget and burn the whole batch!). | 3. Add the flour and cook, stirring constantly, for 1 minute. | 4. Add the water and bouillon, stir and bring to a boil, then lower heat and simmer, uncovered, for 30 minutes or so, stirring occasionally. | 5. Add brandy, thyme, salt and pepper to taste. You can always adjust the strength of the soup by reducing it or adding another bouillon cube or two. | 6. Serve immediately or allow to cool and freeze for up to 6 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vidalia onion	10		sliced	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1 1/2	1/2		867.42	189.9081	14.1015	3.3654
water	8	cups		0.0	0.0	0.0	0.0
bouillon cube	3			-	-	-	-
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
brandy	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.