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Suggest a better descriptionHeat oven to 350 degrees. Combine broth and nutmeg in a pan, bring to a simmer. Remove from heat, stir in horseradish and 1/2 tbs butter. Melt remaining butter in a skillet. Add onions, thyme, and salt, cook until onions are golden and soft. Let cool slightly, then stir into broth mixture. SLICE bread stopping three quarters of the way to the bottom. Repeat, making perpendicular cuts, to create a crosshatch pattern in top of loaf. Set loaf on lined baking sheet. Stuff cheese and onions into slits. Pour any remaining broth mixture into slits. COVER bread with foil, bake until warm 15 min. Remove foil, continue baking until cheese melts and bread is toasted 25 min. Sprinkle with parsley.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 405 | ||
Calories from Fat: 299 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 106.1mg | 33 % | |
Sodium 323.9mg | 11 % | |
Potassium 136.5mg | 4 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.2g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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