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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes. | 2. Remove the pan from the heat and carefully add the cognac. | 3. Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite. | 4. Add the beef stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes. | 5. While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven. | 6. Preheat the broiler. | 7. When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual oven proof serving bowls or crocks and top with 1/2 of the grated cheese. | 8. Ladle some of the soup among the bowls and top with the remaining toasts. | 9. Ladle the remaining soup among the bowls and top with the remaining cheese. | 10. Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. | 11. Remove from the oven. | 12. Optional topping: | 13. In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.) | 14. Garnish the top with chopped parsley and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
yellow onion	3		sliced	344.52	20.5146	2.4795	28.188000000000002
salt	1 1/2	1/2		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cognac	1/3	cup		-	-	-	-
broth	8	cups		94.0	24.064	0.0	0.0
thyme	4	sprigs	tied	-	-	-	-
french bread	1/2	loaf	cut	-	-	-	-
gruyere cheese	1		grated	545.16	0.4752	39.3492	42.6888
egg yolk	2			109.48	1.2206	5.3924	9.0236
port wine	1/2	cup		-	-	-	-
parsley			chopped	-	-	-	-

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