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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. melt the butter in a heavy duty pot about 2 quarts in size. | 2. slice off the tops and bottoms of the onion, cut in half and then in slices. | 3. add to the butter stir to cover, reduce heat and cook for 45 minutes, stirring every 15 minutes or so. | 4. while the onions are caramelizing slice the entire loaf of bread into 1-2 inch cubes and set aside. | 5. after 30 minutes add the sliced celery and cook for the last 15 minutes with the onions. | 6. after 45 minutes add flour and cook for five minutes. | 7. preheat the oven to 350 degrees. | 8. stir in the beef broth and the coffee, if using, and cook for 10 minutes on medium. | 9. pour the soup into a 9X13 baking dish. | 10. top with all the bread chunks press down into the soup to make them all fit. | 11. cover with the shredded Swiss cheese and the crispy onions. | 12. bake for 15 minutes or until the top is crispy and browned. | 13. serve on plates or in bowls, it's thicker than soup, really a casserole with gooey bread and cheesy topside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	2		used	16.0	3.736	0.44	0.04
french bread	1	loaf		-	-	-	-
celery rib	3		sliced	-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
beef broth	1	quart		-	-	-	-
coffee	1/4	cup		37.665	6.2512	1.2515	0.8748
swiss cheese	3	cups	shredded	1556.28	5.7024	106.7616	122.7204
onion	1/4	cup		16.0	3.736	0.44	0.04

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