Name: Brown onion and red wine soup
Total time: 45 min
Yield: 4
Cuisine: European, French
Ingredients: 35 ounces onions; 0.25 cups butter; 4 cups Vegetable broth; 1 cup dry Red wine; Nutmeg; 1 pinch ground Caraway seed; 0.5 cups grated gruyère cheese; 1 bunch parsley fresh; 4 slices Baguette; 2 cloves garlic; salt; freshly ground peppers

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Difficulty:	easy
Preparation:	45 min
Ready in:	45 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	595 kcal	(30%)
Protein	19 g	(38%)
Fat	21 g	(26%)
Carbohydrates	76 g	(29%)
Added Sugar	0 g	(0%)
Roughage	5 g	(17%)
Vitamin A	217.72 µg	(27%)
Vitamin D	0.13 µg	(3%)
Vitamin E	0.51 mg	(4%)
Vitamin B1	0.14 mg	(13%)
Vitamin B2	0.16 mg	(11%)
Niacin	2.63 mg	(16%)
Vitamin B6	0.38 mg	(27%)
Folate	61.14 µg	(31%)
Pantothenic Acid	0.5 mg	(8%)
Biotin	9.38 µg	(19%)
Vitamin B12	0.36 µg	(14%)
Vitamin C	28.36 mg	(35%)
Potassium	509.83 mg	(25%)
Calcium	296.12 mg	(37%)
Magnesium	45.07 mg	(12%)
Iron	4.08 mg	(29%)
Iodine	4.96 µg	(3%)
Zinc	1.47 mg	(15%)
Saturates	12 g
Uric Acid	0 g
Cholesterol	53.9 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

35 ounces	onions
¼ cups	butter
4 cups	Vegetable broth
1 cup	dry Red wine
	Nutmeg
1 pinch	ground Caraway seed
½ cups	grated gruyère cheese
1 bunch	parsley fresh
4 slices	Baguette
2 cloves	garlic
	salt
	freshly ground peppers

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French onion soup with red wine

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40 min.

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Directions

1 Peel the onions and finely slice. Heat the butter in a large sauce pot and fry the onions until soft. Pour in the vegetable broth and the wine and season with nutmeg, thyme and ground caraway. Bring to a boil, then simmer for 25 - 30 minutes.

2 Toast the slices of baguette and rub a peeled garlic clove over the top of the baguette, then use a garlic press to crush the rest of the garlic into the soup. Season the soup with salt and pepper and spoon into 4 ovenproof bowls. Arrange the baguette slices on top of the soup, sprinkle grated cheese over the top and place for a few minutes under a broiler until the cheese has melted. Sprinkle with finely chopped parsley and serve.

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