RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.1188
Energy (kCal)	780.612
Carbohydrates (g)	15.9069
Total fats (g)	68.9722
Fatty acids, total saturated 20:0 (g)	0.1655
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6305
Fatty acids, total polyunsaturated 17:1 (g)	0.0398
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.5968
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4659
Tocopherol, beta (mg)	0.1043
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.9457
Tocopherol, delta (mg)	2.7618
Arginine (g)	1.1457
Proline (g)	2.5031
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8445
Adjusted Protein (g)	0.0000
Cystine (g)	0.3186
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	23.6842
Copper, Cu (mg)	0.1187
Maltose (g)	0.0000
Zinc, Zn (mg)	3.2636
Total lipid (fat) (g)	68.9722
Vitamin K (phylloquinone) (g)	59.2840
Cholesterol (mg)	248.3700
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0215
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	61.7860
Folate, total (g)	33.4010
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	858.1050
Energy (kcal)	780.6120
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8516
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6618
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4038
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1017
Vitamin C, total ascorbic acid (mg)	4.4128
Lutein + zeaxanthin (g)	261.9420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.7507
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	47.2850
Fatty acids, total saturated 16:0 (g)	10.9162
Carbohydrate, by difference (g)	15.9069
Vitamin D (IU)	54.6080
Fructose (g)	2.5805
Fluoride, F (g)	1.3366
Aspartic acid (g)	1.7846
Tyrosine (g)	1.2920
Potassium, K (mg)	382.0560
Fatty acids, total saturated 12:0 (g)	0.5189
Vitamin A, RAE (g)	236.1820
Serine (g)	1.5044
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3804
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0890
Fatty acids, total saturated 14:0 (g)	1.9311
Histidine (g)	0.8159
Isoleucine (g)	1.2846
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2029
Water (g)	196.9186
Fatty acids, total saturated 8:0 (g)	0.2059
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	48.6490
Sodium, Na (mg)	497.7900
Iron, Fe (mg)	1.9553
Energy (kJ)	3269.5000
Ash (g)	3.7582
Caffeine (mg)	0.0000
Glycine (g)	0.5701
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	12.5364
Fatty acids, total polyunsaturated (g)	14.3244
Vitamin E (alpha-tocopherol) (mg)	5.7654
Sucrose (g)	1.4099
Vitamin B-6 (mg)	0.5006
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3524
Vitamin D (D2 + D3) (g)	1.3402
Vitamin D3 (cholecalciferol) (g)	1.3402
Lysine (g)	2.0653
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0150
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	1.4200
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1422
Folate, food (g)	33.4010
Fatty acids, total saturated 20:1 (g)	0.1497
Fatty acids, total monounsaturated (g)	31.0424
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0169
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	167.2827
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	18.6206
Vitamin B-12 (g)	1.3522
Calcium, Ca (mg)	649.7360
Fatty acids, total saturated 10:0 (g)	0.4298
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9597
Glutamic acid (g)	4.6969
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	231.9560
Leucine (g)	2.3690
Folate, DFE (g)	29.9210
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	3.6519
Tryptophan (g)	0.3488
Threonine (g)	0.9371
Fatty acids, total polyunsaturated 18:1 c (g)	1.7089
Manganese, Mn (mg)	0.5082
Protein (g)	25.1188
Cryptoxanthin, beta (g)	5.0750
Fatty acids, total saturated 18:1 undifferentiated (g)	29.5793
Betaine (mg)	0.5557
Phosphorus, P (mg)	503.9370
Tocopherol, gamma (mg)	10.4386

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly. | 2. Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese. | 3. Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mini tart shell	24			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	2		peeled sliced	229.68	13.6764	1.653	18.792
salt	1	teaspoon		-	-	-	-
white wine	2	tablespoons		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
gruyere	2	ounces	grated	234.171	0.2041	16.9023	18.3368
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
egg	1		beaten	71.5	0.36	6.28	4.755

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

Cooking in progress....

Onion Cheese Tartlets