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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut onions in half, then thinly slice. | 2. In a large sauce pot, heat oil and add onions, medium high heat. | 3. Saute onions for about 20 minutes, until limp and golden brown in color. | 4. Add all four cans of broth and heat to boiling, about 5-8 minutes. | 5. Add a splash of sherry if desired, turn off heat. | 6. Put oven on broil cycle. | 7. Place 4 soup crocks in a baking pan and ladle onion sherry broth mixture evenly among 4 crocks; the pan will prevent spillover in your oven and make it easier to transport the hot crocks. | 8. You will want this almost to the top of the crock. | 9. Add one TBS of grated cheese to broth mixture in each crock and stir gently. | 10. Place two slices of provolone and two slices swiss atop each crock. | 11. Carefully use baking pan to transport the crocks to your broiler unit, closest to the heat unit. | 12. Broil the crocks in the pan until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. | 13. Serve crocks on separate plates. | 14. For carbers, you can add a thick slice of toasted bread to the soup, before the sliced cheeses go on, just adjust the amount of broth mixture to each crock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 -3		cut sliced sweet	0.0	0.0	0.0	0.0
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
beef broth	2	cans		60.9	0.348	9.918	1.9140000000000001
romano cheese	4	tablespoons	divided	-	-	-	-
provolone cheese	8	slices		786.24	4.7936	57.2992	59.6288
swiss cheese	8	slices		880.32	3.2256	60.3904	69.4176
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sherry	1	dash		-	-	-	-

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