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French Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)70.3995
Energy (kCal)1850.19
Carbohydrates (g)226.8285
Total fats (g)81.0609
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel halve and thinly slice the onions. Melt the butter in a large stock pot; add the onions and garlic. | 2. Cook stirring occasionally until the onions are soft and carmelized to a medium dark brown. | 3. Deglaze the pot by adding the sherry first and then the stock. | 4. Cook for an additional 15-20 minutes. | 5. For the gruyere toasts; place the bread slices on a baking sheet and cover with the grated cheese. Bake at 350 degrees farenheit until the cheese is melted and bubbly. | 6. To serve, ladle soup into bowls and place 1-2 of the cheese toasts on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 10 600.0 140.1 16.5 1.5
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    butter 1/4 cup 342.0 15.714 10.686 28.8
    beef stock 3 cans 622.2 67.8015 22.9665 29.3715
    sherry wine 1 tablespoon - - - -
    french bread 1 loaf sliced - - - -
    gruyere cheese 1/2 grated 272.58 0.2376 19.6746 21.3444

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



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