RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.7318
Energy (kCal)	615.6805
Carbohydrates (g)	10.4738
Total fats (g)	49.1246
Fatty acids, total saturated 20:0 (g)	0.0493
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2542
Fatty acids, total polyunsaturated 17:1 (g)	0.0694
Fatty acids, total trans-monoenoic (g)	0.8882
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0515
Fatty acids, total saturated 4:0 (g)	0.7627
Fatty acids, total trans (g)	1.1054
Riboflavin (mg)	0.4947
Tocopherol, beta (mg)	0.0224
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0202
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0011
Fatty acids, total saturated 18:0 (g)	4.1852
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.8495
Proline (g)	4.3797
Fatty acids, total polyunsaturated 18:1 t (g)	0.7750
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.4348
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.0260
Copper, Cu (mg)	0.5473
Maltose (g)	0.0000
Zinc, Zn (mg)	6.3221
Total lipid (fat) (g)	49.1246
Vitamin K (phylloquinone) (g)	1.6190
Cholesterol (mg)	104.1600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0022
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1400
Menaquinone-4 (g)	7.0560
Phytosterols (mg)	0.0000
Folate, total (g)	40.7125
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0358
Vitamin A, IU (IU)	1195.3855
Energy (kcal)	615.6805
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6760
Fatty acids, total saturated 14:1 (g)	0.3326
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.0568
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0300
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1456
Vitamin C, total ascorbic acid (mg)	1.0161
Lutein + zeaxanthin (g)	9.4400
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	2.7031
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0022
Magnesium, Mg (mg)	66.5900
Fatty acids, total saturated 16:0 (g)	10.6513
Carbohydrate, by difference (g)	10.4738
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.2679
Tyrosine (g)	2.1224
Potassium, K (mg)	217.1745
Fatty acids, total saturated 12:0 (g)	0.9800
Vitamin A, RAE (g)	323.5790
Serine (g)	2.1338
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1501
Fatty acids, total trans-polyenoic 22:4 (g)	0.0078
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0101
Fatty acids, total saturated 22:0 (g)	0.0157
Fatty acids, total saturated 14:0 (g)	3.3053
Histidine (g)	1.3534
Isoleucine (g)	1.9578
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1803
Niacin (mg)	1.8711
Water (g)	44.8356
Fatty acids, total saturated 8:0 (g)	0.3662
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0078
Carotene, beta (g)	69.8955
Sodium, Na (mg)	232.1545
Iron, Fe (mg)	0.9583
Energy (kJ)	2576.8015
Ash (g)	4.8730
Caffeine (mg)	0.0000
Glycine (g)	0.9410
Fatty acids, total trans-polyenoic (g)	0.2173
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0022
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4194
Fatty acids, total polyunsaturated (g)	7.8214
Vitamin E (alpha-tocopherol) (mg)	0.6744
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1614
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6070
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	3.0748
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0392
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	1.1200
Starch (g)	0.0000
Pantothenic acid (mg)	0.6217
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3416
Fatty acids, total trans-polyenoic 18:3i (g)	0.0022
Thiamin (mg)	0.4032
Folate, food (g)	40.7125
Fatty acids, total saturated 20:1 (g)	0.0873
Fatty acids, total monounsaturated (g)	14.4499
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.8221
Fatty acids, total polyunsaturated 16:1 t (g)	0.1142
Fatty acids, total polyunsaturated 17:0 (g)	0.2117
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	18.0560
Fatty acids, total polyunsaturated 16:1 c (g)	0.5186
Fatty acids, total saturated (g)	22.4337
Vitamin B-12 (g)	3.4272
Calcium, Ca (mg)	1128.4325
Fatty acids, total saturated 10:0 (g)	0.8603
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.3070
Glutamic acid (g)	7.6043
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0034
Carotene, alpha (g)	1.1200
Vitamin E, added (mg)	0.0000
Retinol (g)	316.9600
Leucine (g)	3.7326
Folate, DFE (g)	40.7125
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2139
Fiber, total dietary (g)	2.8600
Tryptophan (g)	0.5682
Threonine (g)	1.3891
Fatty acids, total polyunsaturated 18:1 c (g)	7.1333
Manganese, Mn (mg)	0.5173
Protein (g)	35.7318
Cryptoxanthin, beta (g)	2.2400
Fatty acids, total saturated 18:1 undifferentiated (g)	13.2766
Betaine (mg)	0.6720
Phosphorus, P (mg)	873.1230
Tocopherol, gamma (mg)	0.0784

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°. | 2. Melt butter in a soup pot over medium heat. | 3. Add sliced onions and garlic to butter; saute until softened. | 4. Turn down the heat to a simmer. | 5. Add beef stock, wine, thyme, bay leaf, and pepper to onions. Continue to simmer at lowest heat for up to 60 minutes. | 6. At this point, you can turn off the heat and set aside until ready to assemble. Reheat soup before assembly into bowls. Remove bay leaf. | 7. Cut baguette into 4, 1" thick slices. Place on a baking sheet and toast for 5 minutes. | 8. Ladle soup into 4 oven proof bowls. Place a toasted crouton on top the soup, top with cheese slice and bake or broil until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
yellow onion	3		sliced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
bay leaf	1			-	-	-	-
beef stock broth	4	cups		-	-	-	-
red wine	1/3	cup		-	-	-	-
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
pepper				-	-	-	-
swiss cheese	4	slices		440.16	1.6128	30.1952	34.7088
french baguette	1		toasted	-	-	-	-

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

Cooking in progress....

Flavorful French Onion Soup