Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup butter
- 6 medium cooking onion, sliced
- 1 teaspoon sugar
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- 4 cups beef broth
- 1/4 teaspoon pepper
- 6 slices day-old French bread
- 2 cups swiss cheese, Grated
- 1/2 cup parmesan cheese, Grated
- paprika
- =
Directions
In large Dutch oven over medium heat, melt butter.
Add onions and sugar.
Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored.
Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN.
Stir in flour until well blended.
Gradually add wine; cook, stirring constantly, until mixture boils and thickens.
Stir in beef broth and pepper; bring to boil.
Reduce heat to low.
Cover and simmer 15 minutes.
Ladle soup into 6, 1-1/2 cup oven proof bowls.
Top each with bread slice; sprinkle with swiss cheese and parmesan cheeses and paprika.
Place bowls on jelly roll pan.
Broil until cheese melts and bubbles.