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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a soup pot over low heat. | 2. Stir in the sliced onions, season with salt and pepper, and press a piece of buttered aluminum foil down on the onions. | 3. Cover the pan and sweat the onions over very low heat, stirring occasionally, 20-25 minutes. | 4. Remove the lid and foil, increase the heat, and continue cooking, stirring occasionally to prevent scorching, until the onions are reduced, concentrated, and very dark brown, 8-10 minutes longer. | 5. Meanwhile, char the halved onion. | 6. Heat an electric burner until hot, or heat a small saute pan over a gas burner. | 7. Sprinkle the cut surfaces of the onion with the sugar and set the halves, cut side down, on the burner or pan; cook until dark brown, 2-3 minutes. | 8. When the sliced onions are ready, stir in the broth and add the charred onion. | 9. Cover and bring to a boil; simmer to blend the flavors for 10-15 minutes. | 10. Make the baked croutes--cut the baguette into uniform slices, 3/8 to 1/2 inch thick; brush them lightly on both sides with melted butter or olive oil; put on a baking sheet and toast in a preheated 375° oven, turning once, until dry and lightly browned, 10-15 minutes. | 11. Discard the charred onion halves, taste the soup, and adjust seasoning. | 12. Preheat the broiler and reheat the soup if necessary. | 13. Put 4 to 6 deep flameproof soup bowls on a baking sheet and heat in the broiler. | 14. Set 2 or 3 croutes in each bowl and ladle the soup on top. | 15. Sprinkle with the cheese and broil until the tops are browned. | 16. Serve at once--onion soup must be scalding hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
yellow onion	5 -6		sliced	0.0	0.0	0.0	0.0
salt				-	-	-	-
pepper				-	-	-	-
yellow onion	1	halved	peeled	0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
veal broth	1 1/2	1/2		-	-	-	-
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
baguette	1/2			-	-	-	-
butter			melted	342.0	15.714	10.686	28.8

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