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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm the butter and 2 tbl. | 2. olive oil over low heat and add onion and a bit of salt Cook slowly until the onion is meltingly soft (about 12-15 minutes). | 3. Add the stock. | 4. Taste and adjust seasoning. | 5. Bring to a boil, then simmer for 10 minutes Meanwhile, sprinkle the cheese in the bottom of 4 soup bowls. | 6. Crack the peppercorns and coriander seeds, then place them in a plastic bag and finely crush with a heavy sauceman or meat mallet Sprinkle this over the cheese along with the nutmeg. | 7. Rub the garlic over the bread and brush the slices with remaining olive oil on both sides Heat a dry saute pan over medium heat until very hot and add the bread until brown on both sides Break the bread into small pieces. | 8. Ladle the soup into bowls and serve with bread pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
onion	8		sliced	352.0	82.19200000000001	9.68	0.88
salt			coarse	-	-	-	-
chicken stock	5	cups		432.0	42.36	30.24	14.4
parmigiano	1/2	cup	grated	-	-	-	-
black peppercorn	5			-	-	-	-
white peppercorn	3			-	-	-	-
coriander seed	3			16.092	2.9695	0.6679999999999999	0.9596
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
garlic	1	clove		4.47	0.9918	0.1908	0.015
bread	4	slices		-	-	-	-

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