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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Costa Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place heavy bottom stock pot or dutch over over medium-low heat. | 2. Add 1 Tbs cooking oil, 2Tbs butter to pot. | 3. Add sliced onions and stir until they are evenly coated with the oil. | 4. Cover and cook for about 20 minutes until they are very tender and translucent. | 5. To brown or caramelize the onions turn heat under pot to medium or medium high heat. | 6. Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly. | 7. Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. | 8. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here). | 9. Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits. | 10. Add the rest of the stock, wine, sage, and bay leaf to the soup. | 11. Simmer for 30 minutes. | 12. To make the "croutes" (toasted bread), heat oven to 325 degrees F. | 13. Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. | 14. Cook the croutes for 15 minutes in oven on each side (30 minutes total). | 15. Check the soup for seasoning and add salt and pepper if needed. | 16. Remove the bay leaf (if you can find it). | 17. Transfer to a casserole dish. | 18. At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup. | 19. Add a few ounces of the swiss cheese directly into the soup and stir. | 20. Place the toasted bread in a single layer on top of the soup. | 21. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. | 22. Drizzle with a little oil or melted butter. | 23. Place in a 350 degree oven for about 30 minutes. | 24. Turn on broiler and brown cheese well. | 25. Let cool for a few minutes. | 26. Bon Apetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow onion	5 -6	cups	sliced	0.0	0.0	0.0	0.0
cooking oil	1	tablespoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	1	teaspoon		-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
beef stock	6	cups		1028.16	112.0392	37.9512	48.5352
wine	1/2	cup		22.705	0.3226	0.0478	0.0
salt pepper				-	-	-	-
swiss cheese	12	ounces	grated	1336.986	4.8989	91.7179	105.428
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699
yellow onion				0.0	0.0	0.0	0.0
cognac	2 -3	tablespoons		-	-	-	-
french bread	8	slices		3024.64	576.9056	119.54	26.9104
olive oil	4	tablespoons		477.36	0.0	0.0	54.0

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