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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 soup pot, melt butter oven medium-low heat. | 2. Add all the onions along with 1/4 tsp black pepper. | 3. Saute until onions turn a nice golden brown or caramelize, about 25 minutes. | 4. Stir occasionally to prevent the onions from sticking to the pan. | 5. When onions are brown, add the flour and stir until it disappears. | 6. Turn heat to medium-high and add both stocks and the thyme. | 7. Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color. | 8. This should take about 1-hour, taste and adjust seasonings as necessary for personal taste. | 9. Preheat the broiler and ladle soup into broiler-proof bowls. | 10. Place 1 slice of toast in each bowl and top with the cheese. | 11. Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling. | 12. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
onion	2		cut sweet	88.0	20.548000000000002	2.42	0.22
red onion	2		cut	88.0	20.548000000000002	2.42	0.22
yellow onion	2		cut	-	-	-	-
black pepper			ground	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
beef stock	1 3/4	cups	unsalted	299.88	32.6781	11.0691	14.1561
chicken stock	3 1/2	cups	unsalted	302.4	29.651999999999997	21.168000000000003	10.08
thyme leaf	1 1/2	1/2		-	-	-	-
salt pepper				-	-	-	-
baguette	8	slices	cut toasted	-	-	-	-
gouda cheese	1 1/2	cups	grated	-	-	-	-

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