Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan or soup pot, caramelize half the onions at medium/low heat (1 of each color) along with the green onion and the garlic in the butter or olive oil, stirring often, until mix is a dark gold color (about 20 minutes). | 2. Deglaze with La Fin du Mondse, while scraping bottom of pan. Reduce to half. | 3. Add broth, port wine, red wine, thyme, celery seeds, bay leaf and remainder of chopped onions. | 4. Preheat over to 450 degrees F. | 5. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for about 25 minutes. | 6. Pour soup into 6 oven proof bowls. Add a slice of bread over each one and cover with 1/3 cup swiss cheese and 1/6 cup of Parmigiano Reggiano. | 7. Place the blows on a cooking tray and bake until brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	2		chopped	88.0	20.548000000000002	2.42	0.22
white onion	2		chopped	88.0	20.548000000000002	2.42	0.22
vidalia onion	2		chopped	-	-	-	-
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
ale	1	bottle		-	-	-	-
garlic clove	1		chopped	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
port wine	1/2	cup		-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
thyme	1/8	teaspoon	dried	0.10099999999999999	0.0245	0.0056	0.0017
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
bay leaf	1			-	-	-	-
salt pepper				-	-	-	-
french bread	6	slices		2268.48	432.6792	89.655	20.1828
swiss cheese	2	cups	grated	1037.52	3.8016	71.1744	81.8136
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
ale	1	bottle		-	-	-	-

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