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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 °F. | 2. Melt half the butter and oil in a sauce pan over low heat. | 3. Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently. | 4. Butter the bread slices with the remaining butter and bake until toasted. | 5. Remove and set aside. | 6. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. | 7. Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using. | 8. Reduce heat and simmer for 30 minutes. | 9. Adjust seasoning. | 10. Divide the bread slices among the serving bowls in a single layer. | 11. Gently divide the soup among the bowls. | 12. Combine the cheeses and sprinkle half over each bowl. | 13. Melt and brown the cheese under a broiler. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
yellow onion	3/4		peeled sliced	86.13	5.1287	0.6199	7.047000000000001
baguette		slices		-	-	-	-
sugar	1	pinch		1.1471	0.2869	0.0	0.0
beef stock	3	cups		514.08	56.0196	18.9756	24.2676
thyme	1	pinch	dried	0.0505	0.0122	0.0028	0.0008
white vermouth	1/2	cup		-	-	-	-
salt black pepper			ground	-	-	-	-
gruyere	1/8		grated	68.145	0.0594	4.9186	5.3361
swiss cheese	1/8		grated	64.845	0.2376	4.4484	5.1133

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