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Bennigan's Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)190.5258
Energy (kCal)4478.782
Carbohydrates (g)684.4284
Total fats (g)111.1596
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onions in butter and oil until onions are transparent, but not well browned. | 2. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. | 3. Pour into Dutch oven and stir in broths. | 4. Heat thoroughly and divide among 8 oven-proof bowls. | 5. Mix equal parts of cheese to smooth paste and spread over bread. | 6. Float a slice ofbread atop each serving. | 7. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. | 8. Serve at once. | 9. Leftover soup freezes well up to 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white onion 1/2 lb sliced firm 351.5345 51.1199 24.7435 5.3751
    butter 1/4 cup 342.0 15.714 10.686 28.8
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    chicken broth 1 quart - - - -
    beef broth 1 quart - - - -
    french bread 8 slices 3024.64 576.9056 119.54 26.9104
    swiss cheese 1/2 cup shredded 259.38 0.9504 17.7936 20.4534
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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