| 3 tablespoons extra-virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 3 onions, halved and sliced thin |
3/8 onions |
$0.79 per pound
|
$0.07 |
| 1/2 teaspoon brown sugar |
0.06 teaspoon |
$2.79 per 2 pounds
|
$0.00 |
| 6 garlic cloves, minced |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1/8 teaspoon red pepper flakes |
0.02 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/2 cup chardonnay |
1 tablespoon |
$0.39 per fluid ounce
|
$0.20 |
| 4 (15-ounce) cans cannellini beans, rinsed or 16oz dried cannellini beans soaked overnight or quick soaked (boiled for 2-3 minutes and then left to soak for 1 hour) and then simmered for about 90 minutes |
7 1/2 fl oz |
$0.89 per 15 1/2 ounces
|
$0.49 |
| 1 cup chicken broth |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried |
1/4 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 1 cup Parmesan cheese, grated (2 oz) |
2 tablespoons |
$5.49 per 6 ounces
|
$0.40 |
| 1 cup Gruyere cheese, shredded ( 4 oz) |
2 tablespoons |
$13.33 per 8 ounces
|
$0.79 |
| 2 tablespoons minced fresh parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$2.15 |
| Total Recipe |
$17.21 |
Suggestions?