French Onion Soup with Red Wine
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 645 mg | (16 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram onions
- 50 grams butter
- 1 l Vegetable broth
- 250 milliliters dry Red wine
- Nutmeg
- thyme (1 teaspoon fresh or 1/2 teaspoon dried thyme)
- 1 pinch ground Caraway
- 50 grams Raclette Cheese (grated)
- 1 bunch parsley
- 4 slices Bread (small, thick, without crusts)
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
1.
Peel onions and cut into fine strips. Heat butter in a saucepan and saute onions until translucent. Add broth and wine, season with nutmeg, thyme and cumin powder, simmer for about 25-30 minutes.
2.
Toast bread, rub with peeled garlic clove and slice as needed. Press garlic through the garlic press and stir into soup. Season soup with salt and pepper and pour into ovenproof soup bowls.
3.
Place bread slices on top of soup, sprinkle bread with cheese and place soup bowls under a broiler until cheese is melted, watching carefully. Serve.
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