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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large dutch oven over medium heat. Add onions and salt; cook, first tossing with tongs, and when they begin to wilt, stirring occasionally with a spoon, until pale golden brown and very soft, about 35 minutes. | 2. Stir in the flour and cook, stirring occasionally, until the flour is lightly browned, about 2 minutes. | 3. Transfer the onions to a 5 or 6 quart slow cooker. Add thyme sprigs and pepper. Pour the broth over the onions. Cover and cook until the flavors are blended 4-5 hours on high or 8-10 hours on low. Discard thyme sprigs when done. | 4. Combine the cheese and thyme leaves in a bowl. Spread the cheese mixture over the bread slices. Ladle the soup into bowls, top each serving with a bread slice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
onion	6	pounds	sliced	1088.623	254.1935	29.9371	2.7216
salt	1/2	teaspoon		-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
thyme sprig	3			-	-	-	-
thyme leave	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
beef broth	4	cups	reduced sodium	67.2	0.384	10.944	2.112
chicken broth	4	cups	reduced sodium	-	-	-	-
goat cheese	2	ounces		256.284	1.2304	17.3048	20.1795
french bread	6	slices	toasted	2268.48	432.6792	89.655	20.1828

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