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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sauté onion in butter in 5 quart Dutch oven over low heat for 15 minutes or until onions are golden brown and tender. | 2. Stir in broth, bouillon cube, pepper and Worcestershire sauce. | 3. Bring to a boil. | 4. Cover and reduce heat and simmer 25 minutes. | 5. Ladle soup into four to six oven proof bowls, top with a slice of toasted bread. | 6. Sprinkle 2 tablespoons of cheese mix on top of bread. | 7. Place bowls on foil lined cookie sheet. | 8. Broil 3-5 inches from the heat 1-3 minutes until cheese is bubbly. | 9. NOTE: You can add 12 ounces more of consomme or beef broth if you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4	cups	sliced	256.0	59.776	7.04	0.64
butter	8	tablespoons		684.0	31.428	21.372	57.6
beef consomme	2	cans		68.2	1.984	15.624	0.0
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
pepper	1	dash		0.251	0.064	0.0104	0.0033
mozzarella cheese	6	ounces	shredded	551.1141	46.3004	23.0651	30.3963
french bread	6	slices	toasted	2268.48	432.6792	89.655	20.1828

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