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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Caramelize the onions by putting the onions in the oil and margarine in a large Dutch oven or soup pot with the water and pepper. Cover with a tight lid. Let the onions soften and sweat over medium heat about 10 minutes. | 2. When the water has evaporated, remove the lid, turn heat to low and slowly caramelize the onions, stirring frequently for about one hour. Onions should be brown in color when ready and reduced in quantity to almost one half. | 3. At this time, add the broth and thyme. Also add a small bit of raw onion if desired for body and appearance. Boil and bit longer to soften these. | 4. Season again with pepper to taste. | 5. Preheat the oven broiler. Ladle the soup into oven proof soup bowls. Fit a slice of the toasted bread on top. Sprinkle with the cheese. | 6. Place bowls on cookie sheet. | 7. Broil till cheese melts and turns golden. | 8. ---------ENJOY THIS GREAT SOUP----------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
becel margarine	3	tablespoons		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	5		peeled sliced	300.0	70.05	8.25	0.75
water	1/8	cup		0.0	0.0	0.0	0.0
thyme	3	sprigs		-	-	-	-
chicken broth	8	cups	reduced sodium	-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
multi grain bread french	6	slices	toasted toasted	-	-	-	-
swiss cheese	2	cups	shredded shredded	1037.52	3.8016	71.1744	81.8136

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