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Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.34
Energy (kCal)335.9
Carbohydrates (g)78.8552
Total fats (g)1.0568
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat butter over medium heat in a pot wide enough to give the onions room to saute. | 2. Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally. | 3. Add the port wine and cook for 2 minutes, allowing alcohol to cook off. | 4. Remove bay leaves. | 5. Preheat broiler. | 6. Add chicken stock and bring to a boil. | 7. Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl. | 8. Divide the grated Jarlsberg among the bowls. | 9. Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn. | 10. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 5 cut 320.0 74.72 8.8 0.8
    butter 3 -4 tablespoons unsalted 0.0 0.0 0.0 0.0
    oregano 2 tablespoons chopped 15.9 4.1352 0.54 0.2568
    bay leaf 3 - - - -
    port wine 1/3 cup - - - -
    chicken stock 1 quart - - - -
    bread 4 slices used - - - -
    jarlsberg cheese 1 cup grated - - - -

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



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