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Low-Fat Roasted Onion-Garlic Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.8778
Energy (kCal)472.934
Carbohydrates (g)17.1386
Total fats (g)20.5385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set oven rack at lowest level, preheat to 450 degrees. | 2. Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown. | 3. Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits. | 4. Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes. | 5. Season to taste with salt and pepper. | 6. Serve topped with Parmesan and perhaps some toasted French bread | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish onion 3 cut sliced - - - -
    shallot 3 cut - - - -
    garlic 1 separated peeled cut 4.47 0.9918 0.1908 0.015
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    brandy 1/4 cup - - - -
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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