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French Onion Soup (Barefoot Contessa) Ina Garten

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.6884
Energy (kCal)1622.4735
Carbohydrates (g)122.3111
Total fats (g)110.3043
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. | 2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. | 3. Add the white wine and simmer uncovered for 15 more minutes. | 4. Add the beef and veal stocks plus salt and pepper. | 5. Bring to a boil, then simmer uncovered for 20 minutes. | 6. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow onion 2 1/2 halved sliced 287.1 17.0955 2.0662 23.49
    butter 1/4 lb unsalted 646.3815 29.6995 20.1966 54.4321
    bay leaf 1 - - - -
    sherry 1/2 cup - - - -
    brandy 1/2 cup - - - -
    white wine 1 1/2 1/2 - - - -
    beef stock 4 cups 685.44 74.6928 25.3008 32.3568
    veal stock beef 4 cups - - - -
    kosher salt 1 tablespoon - - - -
    white pepper 1/2 teaspoon ground 3.552 0.8233 0.1248 0.0254
    parmesan cheese grated - - - -

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



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