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French Onion Soup (Soupe A L'Oignon)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.2983
Energy (kCal)488.0567
Carbohydrates (g)29.7937
Total fats (g)27.9427
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the onions very thinly. | 2. Cook them in butter until clear (do not let them brown). | 3. Add stock and simmer for 45 minutes. | 4. Just before serving, add the brandy. | 5. Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup. | 6. If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 peeled 64.0 14.944 1.76 0.16
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    beef stock 2 1/2 - 3 pints - - - -
    cognac 4 ounces 100.8667 0.0 22.44 0.5667
    french bread 8 -12 slices 0.0 0.0 0.0 0.0
    gruyere cheese 4 -6 ounces grated 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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