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Valley of Mexico White Onion Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.3761
Energy (kCal)957.0332
Carbohydrates (g)105.1253
Total fats (g)39.3643
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, melt butter over medium low heat. Add onions and cook, uncovered, stirring occasionally, until onions are very tender and fragrant, about 15 minutes. Do not brown. | 2. Stir in salt, pepper and chicken stock. | 3. Raise heat to medium, bring soup to a boil and cook 5 minutes to blend flavors. | 4. Serve hot, with lime wedges, cheese and fresh cilantro for each diner to add at the table. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    white onion 3 sliced 180.0 42.03 4.95 0.45
    salt 1 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    lime 1 cut - - - -
    monterey jack cheese 1 cup diced - - - -
    cilantro 3 tablespoons chopped 0.69 0.1101 0.0639 0.0156

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



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