RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.8372
Energy (kCal)	322.8524
Carbohydrates (g)	29.5837
Total fats (g)	19.6161
Fatty acids, total saturated 20:0 (g)	0.0119
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2768
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0731
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0062
Fatty acids, total saturated 4:0 (g)	0.0468
Fatty acids, total trans (g)	0.1055
Riboflavin (mg)	0.2664
Tocopherol, beta (mg)	0.0227
Lactose (g)	0.3317
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0017
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0006
Fatty acids, total saturated 18:0 (g)	1.0256
Tocopherol, delta (mg)	0.3884
Arginine (g)	1.1201
Proline (g)	1.0069
Fatty acids, total polyunsaturated 18:1 t (g)	0.0652
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1336
Adjusted Protein (g)	0.0000
Cystine (g)	0.1636
Tocotrienol, beta (mg)	0.0340
Selenium, Se (g)	5.3426
Copper, Cu (mg)	0.5629
Maltose (g)	0.1701
Zinc, Zn (mg)	2.2083
Total lipid (fat) (g)	19.6161
Vitamin K (phylloquinone) (g)	7.8008
Cholesterol (mg)	9.0718
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1486
Menaquinone-4 (g)	0.5953
Phytosterols (mg)	22.5000
Folate, total (g)	65.2709
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0031
Vitamin A, IU (IU)	120.3388
Energy (kcal)	322.8524
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0846
Fatty acids, total saturated 14:1 (g)	0.0230
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2959
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0009
Sugars, total (g)	7.1623
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	11.1000
Lutein + zeaxanthin (g)	15.9223
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5948
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0003
Magnesium, Mg (mg)	49.7534
Fatty acids, total saturated 16:0 (g)	2.2523
Carbohydrate, by difference (g)	29.5837
Vitamin D (IU)	0.0000
Fructose (g)	1.9917
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.9176
Tyrosine (g)	0.4166
Potassium, K (mg)	377.5029
Fatty acids, total saturated 12:0 (g)	0.0760
Vitamin A, RAE (g)	28.1155
Serine (g)	0.5439
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5506
Fatty acids, total trans-polyenoic 22:4 (g)	0.0014
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0043
Fatty acids, total saturated 22:0 (g)	0.0094
Fatty acids, total saturated 14:0 (g)	0.2799
Histidine (g)	0.3032
Isoleucine (g)	0.4543
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0159
Niacin (mg)	2.2293
Water (g)	145.2329
Fatty acids, total saturated 8:0 (g)	0.0258
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0017
Carotene, beta (g)	5.7524
Sodium, Na (mg)	313.9629
Iron, Fe (mg)	1.3061
Energy (kJ)	1348.6356
Ash (g)	3.0796
Caffeine (mg)	0.0000
Glycine (g)	0.5024
Fatty acids, total trans-polyenoic (g)	0.0323
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0128
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4841
Fatty acids, total polyunsaturated (g)	7.7842
Vitamin E (alpha-tocopherol) (mg)	0.2398
Sucrose (g)	1.4850
Vitamin B-6 (mg)	0.2485
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0374
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5731
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0034
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	6.1433
Pantothenic acid (mg)	0.5004
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0249
Fatty acids, total trans-polyenoic 18:3i (g)	0.0006
Thiamin (mg)	0.4964
Folate, food (g)	57.9000
Fatty acids, total saturated 20:1 (g)	0.0433
Fatty acids, total monounsaturated (g)	6.6729
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.2207
Fatty acids, total polyunsaturated 16:1 t (g)	0.0079
Fatty acids, total polyunsaturated 17:0 (g)	0.0170
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.1500
Fatty acids, total polyunsaturated 16:1 c (g)	0.0335
Fatty acids, total saturated (g)	3.9629
Vitamin B-12 (g)	0.2693
Calcium, Ca (mg)	254.3368
Fatty acids, total saturated 10:0 (g)	0.0641
Galactose (g)	0.0652
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4418
Glutamic acid (g)	2.7222
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0003
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	26.9320
Leucine (g)	0.8629
Folate, DFE (g)	57.9000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0318
Fiber, total dietary (g)	5.7936
Tryptophan (g)	0.1876
Threonine (g)	0.3870
Fatty acids, total polyunsaturated 18:1 c (g)	1.0563
Manganese, Mn (mg)	0.7335
Protein (g)	10.8372
Cryptoxanthin, beta (g)	0.2835
Fatty acids, total saturated 18:1 undifferentiated (g)	6.5101
Betaine (mg)	0.1500
Phosphorus, P (mg)	370.5912
Tocopherol, gamma (mg)	1.1255

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut the ends off the onion, just enough that it will rest flat on its root end. | 2. Peel off outer dry layers. | 3. Cut into wedges leaving the root end intact. | 4. Place on a square of heavy foil. | 5. Top with boullion and butter. | 6. Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion. | 7. Bake at 350 for 45 min to 1 hour. | 8. Remove from foil into a serving bowl and top with cheese while HOT. | 9. Enjoy with a piece of crusty french bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		60.0	14.01	1.65	0.15
beef bouillon granule	2 -3	teaspoons	-	-	-	-
butter	2	tablespoons	171.0	7.857	5.343	14.4
mozzarella cheese	1	ounce	91.8524	7.7167	3.8442	5.0661

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

Cooking in progress....

Roasted French Onion - Onion