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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot. | 3. Toss in the onions, cover and steam over low heat for 15 minutes. | 4. Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized. | 5. Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while. | 6. Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove. | 7. Discard the garlic. | 8. Toss the bread and onions together. | 9. Spread them in the casserole dish. | 10. Melt the remaining butter and pour over the bread. | 11. Sprinkle on the cheese. | 12. Beat the eggs slightly and beat in the half and half and salt and pepper. | 13. Pour the mixture evenly over the bread and cheese. | 14. Press the bread into the liquid with a spatula. | 15. (The dish may be covered and refrigerated overnight. Bring to room temperature before baking) | 16. Bake for 30 to 40 minutes until puffed and golden. | 17. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	tablespoons		684.0	31.428	21.372	57.6
corn oil vegetable	1	tablespoon		-	-	-	-
onion	8	cups	sliced	512.0	119.552	14.08	1.28
vermouth	1/4	cup		-	-	-	-
garlic clove	1			-	-	-	-
french bread	6	ounces	cut	462.67199999999997	88.2479	18.2858	4.1164
gruyere	2	cups	grated	1090.32	0.9504	78.6984	85.3776
egg	3			214.5	1.08	18.84	14.265
half	2	cups		-	-	-	-
salt black pepper			ground	-	-	-	-

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