Baked Onion Soup
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
330
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams yellow onion
- 40 grams butter
- 1 l Vegetable broth
- 250 milliliters dry white wine
- Nutmeg (freshly grated)
- 1 tsp freshly chopped thyme
- 1 pinch ground Caraway
- 4 slices Baguette
- salt
- freshly ground peppers
- 2 garlic cloves
- 120 grams grated Raclette Cheese
Preparation steps
1.
Peel onions and cut into fine strips. Heat butter in a saucepan and saute onions unitl translucent. Add broth and wine, season with nutmeg, thyme and cumin powder and simmer for 25-30 minutes.
2.
Toast bread under a broiler, watching carefully, and rub with peeled garlic clove. Peel and squeeze remaining garlic through a garlic press into soup. Season soup with salt and pepper and pour into soup bowls. Place bread slices on top of soup, sprinkle with cheese and place under a broiler. Bake until cheese melts, watching carefully. Serve immediately.
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