Kellymac'S French Onion Soup

1. Thinly slice onions.

2. Melt butter in a large stockpot, once melted add onions.

3. Saute onions over medium-low heat until they are soft and clear, about 30 minutes.

4. Add pepper, paprika, and worcestershire sauce and saute 10 minutes more.

5. Mix all liquid ingredients together with flour and salt.

6. Add liquid mixture to stock pot.

7. Simmer for 1.5 hours.

8. Pour soup into oven-proof crocks and place on a baking sheet.

9. Top each crock with a baguette round and large slice of gruyere cheese. Sprinkle paremesan cheese over the gruyere.

10. Place under broiler until tops are browned and bubbling.

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Nutrient	Quantity
Total fats	42.6267 g
Protein	37.191 g
Carbohydrates	65.8865 g
Energy	756.3925 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3185 g
Water	1927.9456 g
Aspartic acid	1.7682 g
Calcium, Ca	560.9008 mg
Lutein + zeaxanthin	469.173 g
Fiber, total dietary	15.3337 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	620.256 g
Niacin	18.0101 mg
Vitamin A, RAE	60.6345 g
Arginine	2.5528 g
Riboflavin	0.913 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0121 g
Fatty acids, total saturated 20:1	0.0541 g
Glutamic acid	4.2778 g
Sodium, Na	6232.6603 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2765 g
Total lipid (fat)	42.6267 g
Manganese, Mn	2.0237 mg
Fructose	5.3169 g
Proline	0.7677 g
Fatty acids, total saturated 16:0	4.562 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	3.9788 g
Choline, total	72.4425 mg
Sugars, total	19.7628 g
Serine	0.8795 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	2.2778 g
Vitamin B-6	0.8105 mg
Selenium, Se	13.4418 g
Ash	22.8091 g
Fatty acids, total saturated 18:1 undifferentiated	15.684 g
Pantothenic acid	1.4385 mg
Phenylalanine	0.8743 g
Copper, Cu	1.5331 mg
Betaine	0.6657 mg
Thiamin	1.2688 mg
Retinol	0.255 g
Methionine	0.4841 g
Iron, Fe	7.4963 mg
Carbohydrate, by difference	65.8865 g
Phosphorus, P	948.3233 mg
Folate, total	189.5139 g
Tocopherol, gamma	0.1568 mg
Lycopene	0.23 g
Alanine	0.8506 g
Valine	0.9035 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	16.9102 g
Glycine	1.099 g
Carotene, alpha	14.078 g
Glucose (dextrose)	7.9433 g
Fatty acids, total saturated 14:0	0.2751 g
Zinc, Zn	4.5537 mg
Isoleucine	0.6861 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0027 g
Fatty acids, total polyunsaturated	17.2481 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	1.2241 g
Tocotrienol, alpha	0.2606 mg
Vitamin A, IU	1220.8775 IU
Folate, DFE	189.5139 g
Tryptophan	0.3703 g
Vitamin C, total ascorbic acid	32.9357 mg
Phytosterols	65.083 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0443 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.6671 g
Vitamin B-12	1.1113 g
Vitamin K (phylloquinone)	5.5844 g
Fatty acids, total saturated	7.3571 g
Histidine	0.4828 g
Fatty acids, total monounsaturated	16.0299 g
Threonine	0.6893 g
Folate, food	189.5139 g
Cryptoxanthin, beta	143.3305 g
Vitamin E (alpha-tocopherol)	0.7817 mg
Magnesium, Mg	157.9269 mg
Lysine	0.6315 g
Potassium, K	2044.2122 mg
Cystine	0.3109 g
Fluoride, F	465.1891 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
White wine	0.5 cup	0	0	0
Butter	0.33 cup	456	20.952	38.4
Onion	2.5	160	37.36	0.4
Parmesan cheese	0	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
French baguette	0	0	0	0
Gruyere cheese	0	0	0	0
Worcestershire sauce	1.5 1/2	19.89	4.9623	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
purpose flour	0.5 cup	0	0	0
beef broth	56 ounces	111.13	0.635	3.4927
cooking sherry	1.5 cups	0	0	0