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La Soupe a L'oignon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.5042
Energy (kCal)603.153
Carbohydrates (g)22.4736
Total fats (g)48.2719
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice spanish onion wafer thin. IN large pan melt butter and saute onion, stirring until limp but not browned. Add water, bouillon, and spices; cook while stirring constantly until cubes dissolve then stir until onions are limp and tender, about 25 minutes. Ladle soup into bowls. Cover with bread and cheese then bake in preheated broiler until bubbly and golden, about 8-10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef bouillon cube 6 2.1 0.012 0.342 0.066
    bread 6 slices - - - -
    spanish onion 1 - - - -
    hot water 6 cups 0.0 0.0 0.0 0.0
    butter 1/4 cup 342.0 15.714 10.686 28.8
    worcestershire sauce 1 1/2 1/2 19.89 4.9623 0.0 0.0
    salt 1 teaspoon - - - -
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    cheese 1/2 cup shredded 238.275 1.5795 14.445 19.3995

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



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