Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- thumb
- 2 pounds yellow onions, peeled and sliced into rings
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 quarts of beef stock
- 2 tablespoons flour
- 1/2 cup of white wine
- Salt and pepperloaf of French bread, cubed
- 1 1/2 cups of grated Swiss cheese
Directions
Cook the onions in the olive oil on low to medium heat stirring frequently. It should take about 30 minutes to get a good caramelization effect. Add the minced garlic and cook for one minute. Add the flour and cook for another minute. Now add the beef stock and wine and simmer for another 30 minutes. Season to taste with salt and pepper.
To serve, ladle the soup into oven-proof bowls (or use a single large oven proof dish), making sure that everyone gets plenty of onions. Place cubes of French bread to cover and than sprinkle with cheese. Bake in 350° F oven for 10 minutes, broiling for the last few minutes to brown slightly.