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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, wide soup pot , melt the butter over medium heat. Add the onions and season lightly with salt and pepper. Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 minute. | 2. When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. | 3. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 minute Add the broth, toss in the tied herbs, and bring to a simmer. | 4. Season to taste with salt and pepper and simmer for 20 to 30 minute to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. If making ahead cool and refrigerated up to a few days. | 5. To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F Bring the soup back to a simmer. | 6. Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 minute. | 7. Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
yellow onion	6		sliced	-	-	-	-
salt black pepper			ground	-	-	-	-
purpose flour	2	teaspoons		-	-	-	-
white wine	1	cup		-	-	-	-
beef broth	8	cups	canned sodium	134.4	0.768	21.888	4.224
flat leaf parsley	1	sprig	tied	-	-	-	-
baguette	1		cut	77.43	14.1172	3.1088	0.9396
gruyere cheese	1 1/2	cups	grated	817.74	0.7128	59.0238	64.0332

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