RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5724
| View Recipe |
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| Recipe Name: |
French Onion Soup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.52
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
Heat butter and oil in a large saucepan. Add onions and sugar. Cook over medium heat for 20 minutes, stir occasionally, until onions are a depp golden brown. Add stock and bay leaf and slowly bring to a boil. Simmer for 25 minutes. Remove bay leaf and season with salt and pepper. Toast bread on each side and spread with mustard. Ladle soup into oven-proof bowls and top with toast. Pile chese onto toast and broil until cheese is melted and bubbling. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
459 |
Total Carbs: |
34.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
39.0 |
Fat: |
27.9 |
Protein: |
21.07 |
| Fiber: |
2.02 |
Sodium: |
351.00 |
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