Alsatian Onion Soup
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
2001
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,001 cal. | (95 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 345 g | (230 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.2 g | (81 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 613 mg | (61 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams yellow onion
- 30 grams butter
- 200 milliliters dry white wine
- 1 l Beef broth
- 1 tsp Caraway
- salt
- freshly ground peppers
- 8 Baguette
- 150 grams grated Gruyere
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Peel onions and cut into thin strips. In a saucepan, heat butter and sauté onions until golden. Add wine, broth, and spices and season with salt and pepper. Simmer over medium heat, 10-15 minutes.
2.
Place baguette slices on a baking sheet lined with parchment paper. Bake until golden-brown.
3.
Place toasted baguette slices in 4 soup bowls. Season soup again and divide among bowls. Sprinkle with grated cheese and serve garnished with parsley.
