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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large stock pot over medium-hugh heat melt butter. Add onions and cook 'til brown, stirring regularly, about 30 minutes. | 2. Sprinkle in paprika, then add beef stock and bring to a boil. | 3. While onions are browning make a roux by whisking oil and flour in a saucepan. Cook over medium heat, while whisking, 'til mixture is browned. Watch that this doesn't burn! | 4. When roux is done, stir enough into stock pot to thicken soup, then add celery salt, cover and simmer at least 2 hours. | 5. Shortly before serving sprinkle bread slices with Parmesan and toast them in the oven. Remove and set aside. | 6. Add beer to soup and return to serving temperature. Season with salt and pepper to taste. | 7. Ladle soup into bowls or serving crocks, top with a toasted bread slice and a slice of Gruyere. | 8. Place bowls under the broiler for a minute and watch carefully 'til cheese is melted, bubbly and slightly brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
onion	2		peeled sliced	128.0	29.888	3.52	0.32
hungarian paprika	1 1/2	1/2		201.7333	0.0	44.88	1.1333
beef stock broth	6	cups	canned reduced	201.7333	0.0	44.88	1.1333
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
celery salt	3/4	teaspoon		201.7333	0.0	44.88	1.1333
french bread	12	slices		4536.96	865.3584	179.31	40.3656
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
dark beer	8	ounces		201.7333	0.0	44.88	1.1333
salt pepper				201.7333	0.0	44.88	1.1333
gruyere cheese	12	slices		1387.68	1.2096	100.1616	108.6624

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