Photo: Cala
Estimated Nutrition (whole recipe, rough)
562
Calories
46g
Protein
34g
Fat
12g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Emmental Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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 large onion, thinly sliced
- 2 cups dry white wine
- 2 Tablespoons unsalted butter
- 6 cups unsalted chicken stock
- 6 slices crusty baguette
- 2 cups (5 ounces) freshly grated Gruyere or Emmental cheese
Directions
1
Preheat the oven to 425°F.
2
Combine the onion, wine,and butter in a baking dish and braise, uncovered, until the onion is very soft and most of the liquid is absorbed, about 45 minutes.
3
Increase the oven temperature to broil.
4
In a another pan, bring the stock to a boil.
5
Distribute the onions among soup bowls and pour the stock. Place a slice of baguette and cover with the grated cheese. Place under broiler until cheese melts and slightly browned.
6
Serve at once. Serves 6.
7
Category:Panamanian Recipes
8
Category:Panamanian Soups
Recipe sourced from
fandom