Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes. | 2. Add stock and pepper, and then simmer 20 minutes. Add salt to taste. | 3. Preheat broiler. | 4. Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over. | 5. Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golde. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
yellow onion	2		sliced	-	-	-	-
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
burgundy wine	3	cups		-	-	-	-
chicken stock	1	quart		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
salt				-	-	-	-
french bread	6	pieces	sliced toasted	-	-	-	-
gruyere cheese	1 1/2	cups	shredded	817.74	0.7128	59.0238	64.0332

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