Braised French Onion Soup
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 262.8102 |
| Energy (kCal) | 4144.314 |
| Carbohydrates (g) | 46.727 |
| Total fats (g) | 328.1328 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Hear oven to 425°F. | 2. Combine wine, 1/2 cup of the sherry, 8 tablespoons of butter, sugar, onions, and salt and pepper in a 9x13-inch casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40-45 minutes. Remove casserole from oven, cover with foil, and continuing braising in oven, about 1 hour. Keep onions warm. | 3. Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and broth into a pot and bring to a boil. Reduce heat to medium low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more. | 4. WHile the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5-7 minutes. Rub slices generously with garlic and set aside. Discard any remaining garlic. | 5. Heat broiler with rack 6" from element. Arrange 6 heatproof bowls on a foil lined baking sheet, divide onion and broth between bowls, and stir together. Place 2 baguette slices in each bowl. Top each with about 1 cup of gruyere cheese and 1/3 cup of parmigiano. Broil until cheese are browned and bubbly, 3-5 minutes. Serve immediately. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| white wine | 1 | cup | - | - | - | - | |
| sherry wine | 1/2 | cup | - | - | - | - | |
| sherry wine | 3 | tablespoons | - | - | - | - | |
| butter | 10 | tablespoons | 855.0 | 39.285 | 26.715 | 72.0 | |
| sugar | 1 | teaspoon | 18.354 | 4.5908 | 0.0 | 0.0 | |
| yellow onion | 3 | sliced | - | - | - | - | |
| kosher salt | - | - | - | - | |||
| black pepper | ground | - | - | - | - | ||
| flat leaf parsley | 6 | sprigs | - | - | - | - | |
| thyme | 6 | sprigs | - | - | - | - | |
| bay leaf | 2 | - | - | - | - | ||
| beef broth | 2 | quarts | - | - | - | - | |
| baguette | - | - | - | - | |||
| garlic clove | 2 | smashed | - | - | - | - | |
| gruyere cheese | 6 | cups | grated | 3270.96 | 2.8512 | 236.0952 | 256.1328 |
| parmigiano reggiano cheese | 2 | cups | grated | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.