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Sopa De Cebola - Portuguese Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.777
Energy (kCal)790.4333
Carbohydrates (g)73.1485
Total fats (g)28.6133
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the bacon over a low heat until the fat begins to run out. Add a little olive oil and the onions and continue to saute gently until the onions are golden brown but not caramelized. | 2. Pour in the chicken stock and add salt and pepper to taste and simmer for about 10 minutes. | 3. In a seperate frying pan, add 2.5cm ( 1 inch of water, a little salt and the vinegar.Bring it to the boil and add each of the eggs, then poach until they are just cooked though. | 4. Place one egg in the bottom of each soup plate and gently pour the onion soup mix over the egg. | 5. Add the croutons to the top of the soup. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fatty bacon 2 ounces chopped 50.4333 0.0 11.22 0.2833
    olive oil - - - -
    onion 1/4 chopped 16.0 3.736 0.44 0.04
    chicken stock 1 1/2 1/2 129.6 12.708 9.072000000000001 4.32
    vinegar 3 teaspoons 3.15 0.1395 0.0 0.0
    salt - - - -
    pepper - - - -
    egg 4 286.0 1.44 25.12 19.02
    crouton 2 1/2 1/2 305.25 55.125 8.925 4.95

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



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