Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, tackle the onions. Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying). | 2. Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides) stir well and cover with a lid (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down). | 3. After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes. | 4. The onions should be unctuously soft by now, bathing in their own liquid. If not give them another 10 minutes or so. | 5. Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated. Be careful the onions do not burn. | 6. At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown. Once this point is reached you can breath a sigh of relief! | 7. Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper. | 8. Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary | 9. Meanwhile toast 6 slices of French bread and set aside. | 10. When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling. | 11. Serve with extra crusty bread and allow yourself to be soothed and calmed. | 12. You will be rewarded for all your hard work I promise! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2			88.0	20.548000000000002	2.42	0.22
butter	100			8550.0	392.85	267.15	720.0
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
white vermouth	125	ml		-	-	-	-
beef stock	3	pints		-	-	-	-
bay leaf	2			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
french baguette	1			-	-	-	-
gruyere cheese	250		grated	136290.0	118.8	9837.3	10672.2

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