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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a medium soup pot over medium heat. Add the olive oil and butter. Slice and drop the onions, shallots and leeks into the pot as you work. | 2. Add the thyme, salt and pepper to taste. Cook for 20 minutes or until the yellow onions are soft and lightly golden all over. | 3. Add the wine and cook for 1 minute, then add the stock and bring to a boil. Reduce heat to low. | 4. Meanwhile, preheat the broiler. | 5. Toast the bread under the broiler on each side. Mix the grated cheeses and cover the bread with the cheese. | 6. Return the bread to the broiler and melt the cheese. Serve shallow bowls of soup with the cheese floaters and a second piece of cheese toast alongside for the second half of the bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
yellow onion	2		sized sliced	229.68	13.6764	1.653	18.792
shallot	2		sliced	230.4	53.76	8.0	0.32
leek	2		trimmed cut washed drained	108.58	25.186999999999998	2.67	0.534
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
salt pepper				-	-	-	-
white wine	1	cup		-	-	-	-
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
bread	2	loaves		-	-	-	-
gruyere cheese	1	cup	shredded	545.16	0.4752	39.3492	42.6888
cheddar cheese	1	cup	shredded	-	-	-	-
gouda cheese	1	cup	smoked shredded	-	-	-	-

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