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British Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)141.383
Energy (kCal)11953.9
Carbohydrates (g)553.246
Total fats (g)363.04
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. | 2. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown, pour in the cider and simmer until reduced by half. | 3. Pour in the stock, bring to the boil, then cook for 20 minutes | 4. TO SERVE: | 5. Heat the grill to high. | 6. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. | 7. Scatter with cheese and place back under the grill until melted. | 8. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 50 tablespoons 4275.0 196.425 133.575 360.0
    onion 1 sliced 64.0 14.944 1.76 0.16
    golden caster sugar 1 tablespoon - - - -
    thyme 3 sprigs - - - -
    bay leaf 3 - - - -
    cider 150 7528.5 333.405 0.0 0.0
    stock chicken 1 86.4 8.472000000000001 6.047999999999999 2.88
    bread 4 slices cut - - - -
    cheddar cheese 100 grated - - - -
    parsley 1 chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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