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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn). | 2. Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours. | 3. Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes). | 4. Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling. | 5. Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	5		sliced	320.0	74.72	8.8	0.8
butter	1/2	cup		684.0	31.428	21.372	57.6
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
white sugar	2	teaspoons		32.508	8.3983	0.0	0.0
purpose flour	3/4	cup		-	-	-	-
wine	1	cup		45.41	0.6453	0.0956	0.0
beef broth	3	cans		91.35	0.522	14.877	2.8710000000000004
salt	2	teaspoons		-	-	-	-
rosemary	1/4	teaspoon		0.2292	0.0362	0.0058	0.0103
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
marjoram	1/4	teaspoon		0.4065	0.0908	0.019	0.0106
bay leaf	3			-	-	-	-
french baguette	2			-	-	-	-
provolone cheese	16	slices	sliced smoked	1572.48	9.5872	114.5984	119.2576

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