Directions:
- I put my onions in the freezer so i dont cry like a baby
- Cut onion in half then into thin stripes
- Cook over medium heat and a huge tap of butter for about 10 min with all salt pepper and mustard and celery
- Then put heat up to medium high to high and cook stiring until they look dark caramel color and are completely cooked then add your box broth usally 32 oz, then fill half way up with water and pour that all in, let this come to a boil for 30 min so you are left with a thick clear broth and tender but not mushy onion cause we caramlized them
- Cut your crusty bread into angeled slices so there is more surface area for cheese
- Toast them under broiler until both sides are brown and delish, then put lots and lots and lots if your like me , then put back only for a min, so it get all gooey but not brown so it gooes through that hot broth and makes it all cheesey, oh so good!! but make sure everyone eats this cause you get bad breath with the onions and swiss, lol
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.09 Kcal (289 kJ) | ||
| Calories from fat | 27.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 5% | |
|---|---|---|---|
| Sodium | 391.45mg | 16% | |
| Potassium | 190.5mg | 4% | |
| Total Carbs | 7.45g | 2% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 31.98 Kcal (134 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 5% | |
|---|---|---|---|
| Sodium | 181.23mg | 16% | |
| Potassium | 88.19mg | 4% | |
| Total Carbs | 3.45g | 2% | |
| Sugars | 0.71g | 6% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 1.68g | 7% | |
| Vitamin C | 4.7mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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