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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, heat the oil, sugar and pepper over a low heat. Add the onions & garlic and stir so they're coated in oil/sugar. Place the sprigs of thyme in - if you have kitchen string and can tie them together, makes them easier to remove later. Put lid on pan, stir two or three times over the next 15 minutes. | 2. When the onions are very soft, remove the thyme and add the beef stock and increase the heat til it's simmering then reduce back to low. Add the mustard and stir it in well. Leave to simmer for another 10 minutes. | 3. As you'll want 4 bowl-shaped pieces for the top of the soup, cuts each slice into a suitable 'round' and place any off-cuts in the bottom of the bowl to soak up the soup, as they're just there to absorb liquid and provide a filling meal. | 4. Fill the bowls nearly to the top with soup and then place the bread rounds on top each soup. Press down slightly so they absorb the liquid. Then top with the cheese and place under a hot grill until the cheese is bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	3		sliced	180.0	42.03	4.95	0.45
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
vegetable oil	75	ml		594.6134	0.0	0.0	68.9807
garlic clove	3		chopped	-	-	-	-
beef stock	800	ml		579.4377	63.1417	21.3881	27.3529
thyme	3	sprigs	washed chopped	-	-	-	-
dijon mustard	1 -2	teaspoon		-	-	-	-
bread	4	slices		-	-	-	-
cheese	4 -8	ounces	grated	0.0	0.0	0.0	0.0

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