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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and slice onions very thin. | 2. Melt butter on medium heat in a 4 quart pot. | 3. Add onions and cook, stirring occasionally, until caramelized ~ about 10-25 minutes. | 4. Bring 6 cups water to boil. | 5. Add Knorr bouillon [vegans could substitute MORGA vegetable broth] to dissolve. | 6. Add bouillon all at once to onions. | 7. Add wine and heat just to boiling. | 8. Toast french bread. | 9. Grate gruyere cheese ~ or use Sargento grated cheese ~ swiss or Monterey jack are best. | 10. Pour very hot soup into bowls and sprinkle grated cheese on top. | 11. Serve with piece of toasted bread. | 12. This would be very good chilled in the summer, too. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef bouillon cube	6			2.1	0.012	0.342	0.066
water	8	cups		0.0	0.0	0.0	0.0
butter	4	tablespoons	salted	342.0	15.714	10.686	28.8
onion	3			180.0	42.03	4.95	0.45
leek	1		sliced	54.29	12.5935	1.335	0.267
shallot	3		peeled chopped	345.6	80.64	12.0	0.48
scallion	1	bunch	trimmed chopped	-	-	-	-
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
french bread	5	slices		1890.4	360.566	74.7125	16.819000000000003
fish eye pinot grigio wine	1	cup		-	-	-	-

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