Photo: Cala
Estimated Nutrition (whole recipe, rough)
1483
Calories
72g
Protein
72g
Fat
128g
Carbs
Counts 18 of 23 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Cognac | not in our table | 0 |
| Soup | not in our table | 0 |
| Champagne | 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
- 1 1/2 pounds or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)
- 3 tablespoons butter
- 1 tablespoon oil
- A heavy-bottomed 4-quart covered saucepan
- 1 teaspoon salt
- 1/4 teaspoon sugar (helps the onions to brown)
- 3 tablespoons flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1/2 cup dry white wine or dry white vermouth
- Salt and pepper to taste
- 3 tablespoons cognac
- Rounds of hard-toasted French bread (see following recipe)
- 1 to 2 cups grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)
- The preceeding onion soup
- A fireproof tureen or casserole or individual onion soup pots
- 2 ounces Swiss cheese cut into very thin slivers
- 1 tablespoon grated raw onion
- 12 to 16 rounds of hard toasted French bread
- 1/2 cups grated Swiss, or Swiss and Parmesan cheese
- 1 1/2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 very small clove minced fresh garlic or 1 tablespoon minced shallot
- 1 egg yolk, at room temperature (Just omit it if it freaks you out)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup good olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes