Apple, Sage, and Onion Soup With Cheddar-Bacon Croutons
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 145.2459 |
| Energy (kCal) | 2489.6575 |
| Carbohydrates (g) | 124.1466 |
| Total fats (g) | 156.5367 |
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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. Heat the butter in a large stockpot or Dutch oven over medium-high heat. | 2. Add the onions, apples, and 1/2 teaspoon salt and stir thoroughly to coat the onions and apples in the butter. | 3. Cook, stirring frequently, until the onions and apples are deeply caramelized, and the bottom of the pot is coated with a dark brown crust, about 30 minutes. | 4. Stir in the chicken broth, beef broth, wine, and bay leaf. | 5. Bring to a boil and scrape the bottom of the pot with a wooden spoon to loosen the brown crust. | 6. Simmer for 20 minutes to blend flavors. | 7. Discard the bay leaf and season with additional salt and freshly ground black pepper. | 8. Adjust the oven rack to the upper-middle position and heat the broiler. | 9. Combine the cheese and bacon in a bowl and stir to distribute evenly. | 10. Place oven-proof soup crocks on a rimmed baking sheet. | 11. Stir the chopped sage into the simmering broth. | 12. Fill each crock almost to the top with soup. | 13. Top each crock with 2 baguette slices and sprinkle with some of the cheese-bacon mixture. | 14. Place the baking sheet in the oven and broil until the cheese is bubbling and well browned, 2 to 4 minutes. | 15. Watch the soup carefully, because once the cheese is well browned it will quickly burn. | 16. Serve immediately. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| butter | 2 | tablespoons | unsalted | 171.0 | 7.857 | 5.343 | 14.4 |
| onion | 3 | sliced | 132.0 | 30.822 | 3.63 | 0.33 | |
| granny smith apple | 3 | peeled cored cut | 290.58 | 68.1861 | 2.2044 | 0.9519 | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| chicken broth | 6 | cups | 468.72 | 11.34 | 66.8304 | 15.7248 | |
| beef broth | 1 3/4 | 3/4 | 29.4 | 0.168 | 4.788 | 0.924 | |
| red wine | 1/4 | cup | - | - | - | - | |
| bay leaf | 1 | - | - | - | - | ||
| black pepper | ground | - | - | - | - | ||
| sharp cheddar cheese | 6 | ounces | grated | 697.3975 | 3.6231 | 41.2485 | 57.5268 |
| bacon | 6 | slices | cooked crumbled | 700.56 | 2.1504 | 21.2016 | 66.6792 |
| sage | 1 | tablespoon | chopped | - | - | - | - |
| french baguette | 1 | cut | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.