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Kathy's Fox and Hounds French Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.6948
Energy (kCal)2014.21
Carbohydrates (g)163.01
Total fats (g)118.2027
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel and thinly slice the onions. Breaking the onion rings apart, put them in a large Dutch oven with the butter. Cover and cook on low heat, stirring occasionally, for approximately 30 minutes, or until onions are translucent and tender. Mix the flour with 1/4 cup of the water and blend thoroughly, making sure there are no lumps, then add to the onions and stir gently. Add rest of ingredients and simmer on low heat for about 30 more minutes. Meanwhile, preheat oven to 400 degrees F. Ladle soup into oven-proof bowls, over crusty French bread croutons and top with shredded Swiss (or Gruyere or blend of the two) cheese. Bake at 400 degrees for 10 minutes or until cheese is melted and bubbly. Serve immediately. | 2. To make the croutons: Slice French baguette into cubes about 1/2" thick and put on a cookie sheet, spreading evenly into no more than one layer. Bake in a 300 degree oven for about 10 minutes, until crusty, but not brown. Put several in the bottom of each soup bowl before filling with soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 3 -4 0.0 0.0 0.0 0.0
    butter 1 cup 1368.0 62.856 42.744 115.2
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    beef broth 2 1/2 cups 42.0 0.24 6.84 1.32
    beef consomme 5 cans 170.5 4.96 39.06 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    worcestershire sauce 2 -3 tablespoons 0.0 0.0 0.0 0.0
    french baguette 1 long - - - -
    swiss cheese 1 -2 cup shredded 0.0 0.0 0.0 0.0

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



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