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Soup a L'oignon (French Onion Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.5573
Energy (kCal)1127.0394
Carbohydrates (g)65.2376
Total fats (g)70.4124
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the butter and oil in a large pan. Add the onions and brown sugar. Simmer gently on medium low heat, stirring occasionally, for about twenty minutes, until the onions are translucent and golden. | 2. Add the flour and cook for about 2 minutes more. | 3. Add the consomme and water, sherry and Worcestershire sauce, cover and simmer gently for 30 minutes. | 4. Preheat the broiler. Lightly toast the baguettes on both sides. On one side of each piece spread the mustard and sprinkle on the cheese. Broil until the cheese is golden and bubbling. | 5. Ladle the soup into serving bowls , put two croutes on top of each one. Sprinkle with parsley, if desired. Serve immediately. | ---------------------------------------------------------------------------
    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
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    brown sugar 1 teaspoon 11.4 2.9427 0.0036 0.0
    onion 3 sliced 180.0 42.03 4.95 0.45
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    beef consomme 20 ounces condensed 62.3689 1.8144 14.2881 0.0
    water 20 ounces 0.0 0.0 0.0 0.0
    sherry 2 tablespoons - - - -
    worcestershire sauce 2 teaspoons 8.84 2.2055 0.0 0.0
    baguette 8 slices - - - -
    grain mustard 1 tablespoon - - - -
    gruyere cheese 1 cup shredded 545.16 0.4752 39.3492 42.6888
    salt black pepper ground - - - -
    parsley - - - -

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



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