Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
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
- =
- hoagie rolls or any suitable bread, sliced 1 1/2 inches thick
- 4 slices bacon, fried crisp and reserved
- 4 tablespoons melted butter
- 4-5 vidalia onions or sweet onions, peeled,thinly sliced
- 2 cloves fresh garlic, crushed,peeled,finely minced
- 5 cans campbell beef broth (Or 4 Knorr Beef Bouillon Cubes dissolved in 7 cups Hot water)
- 1 tablespoon kitchen bouquet browning sauce (do NOT substitute)
- 1/4 cup dark brown sugar
- 1-1 1/2 cup red wine (American)
- 2 teaspoons dried oregano
- 2-3 green onions or shallots, peeled,sliced thin
- fresh ground black pepper, to taste
- swiss gruyere
- =
Directions
Fry 4 strips of bacon until crisp.
Drain on paper towels.
Reserve bacon fat for another use.
Melt butter.
Add onions and saute them 10 minutes.
Stir frequently until onions caramelize and are golden brown.
Stir in garlic.
In a large pot , combine onions, beef broth, Kitchen Bouquet and dark brown sugar.
Simmer gently for 1 hour,
Meanwhile, spray or spread bread of choice with a thin coating of butter.
Toast lightly and place it in a 225 Degrees F.
Add wine and oregano to soup.
Cook for another 20 minutes.
Add shallots and cook another 5 minutes.
Season with black pepper.
Increase oven temperature to 350 Degrees F.
Place oven dried bread in 4 ovenproof soup bowls.
Ladle soup on top and sprinkle with crumbled crisp bacon.
Cover top of bowls with cheese slices.
Place in preheated oven and bake about 20 minutes or until cheese melts.
Serve immediately.