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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large saucepan over medium heat. Add onions and sea salt and cook, stirring occasionally, for 30 minutes or until onions are deep golden. | 2. Add cider and simmer until reduced by half, then add stock and simmer for 10 minutes. Season with pepper. | 3. Meanwhile, place bread on a foil-lined tray and cook both sides under a hot grill until dried but not browned. Spread with mustard and top with cheese, then grill until cheese bubbles and browns. | 4. Serve soup topped with the croûtons and sprigs of thyme. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	150		unsalted chopped	12825.0	589.275	400.725	1080.0
onion	1		halved sliced	64.0	14.944	1.76	0.16
sea salt	1 1/2	1/2		-	-	-	-
cider	355			17817.45	789.0585	0.0	0.0
beef stock	1 1/2	1/2		257.04	28.0098	9.4878	12.1338
baguette	1		cut	77.43	14.1172	3.1088	0.9396
dijon mustard	2	tablespoons		-	-	-	-
gruyere cheese	150		grated	81774.0	71.28	5902.38	6403.32
thyme	1	sprig		-	-	-	-

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