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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 400 degrees Fahrenheit. | 2. Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan. | 3. Lightly salt and pepper the steak on both sides; place in skillet with the oil. | 4. Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan. | 5. Place the pan in oven and bake for 30 minutes. | 6. Remove the pan from oven. | 7. Transfer steak to cutting board. | 8. Reduce oven heat to 250 degrees Fahrenheit. | 9. Remove the fat and bone from the meat. | 10. Return fat and bone to pan with the drippings still in it. | 11. Add 4 cups water. | 12. Heat to boiling and scrape any bits from bottom of the pan. | 13. Boil for about 15 minutes. | 14. In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions. | 15. Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent. | 16. Chop the cooled steak in small pieces and add to onion. | 17. Sprinkle flour over the meat and onions and mix through. | 18. Strain the liquid in the pan into the onions in the stock pot. | 19. Add remaining water; add the beef base. | 20. Cover and reduce heat to medium low; simmer for 15 minutes. | 21. CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes. | 22. Brush both sides of French bread slices. | 23. Place in 250 degree Fahrenheit oven for 15 minutes. | 24. Turn over and cook another 15 minutes. | 25. Remove and let cool slightly. | 26. Cut each into 6 pieces. | 27. Place 4 or 5 croutons in soup crocks; ladle soup over. | 28. Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese. | 29. Place under broiler until cheese is melted and starts to brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		119.34	0.0	0.0	13.5
rib eye steak	1	lb		698.1349	0.0	99.0536	33.5921
salt pepper				605.2014	0.0	134.6403	3.4
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
water	8	cups	divided	0.0	0.0	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vidalia onion	1 1/2	lb	quartered sliced	605.2014	0.0	134.6403	3.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
beef base	3	tablespoons		605.2014	0.0	134.6403	3.4
butter	6	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	1			605.2014	0.0	134.6403	3.4
french bread	1	loaf	cut	-	-	-	-
provolone cheese	8	slices		786.24	4.7936	57.2992	59.6288
parmesan cheese			shredded	-	-	-	-

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