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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, over medium heat, saute onions in butter until a rich golden brown, about 30 minutes; season with black pepper during this step. | 2. Bring broth or water and beef bouillon to a boil in a large saucepan or Dutch oven. | 3. Add onions and salt; simmer, on low, covered, for one hour. | 4. To serve, place a slice of the toast in each of 5 serving bowls. | 5. Top with soup and sprinkle with Parmesan cheese. | 6. To serve gratineed, place toast slice in each bowl, ladle in soup, top with slice of Provolone or other semi-soft cheese (Mozzarella, Swiss, Gruyere), sprinkle with Parmesan cheese. | 7. Run under broiler for a couple of minutes until cheese melts and just starts to brown. | ---------------------------------------------------------------------------

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	5	tablespoons		427.5	19.6425	13.3575	36.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
beef broth	5	cups		84.0	0.48	13.68	2.64
water	1/2	cup		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
french bread	5	slices	toasted	1890.4	360.566	74.7125	16.819000000000003
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
provolone cheese	5	slices	semi-soft	491.4	2.9960000000000004	35.812	37.268

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