Brown Onion and Red Wine Soup

Name: Brown Onion and Red Wine Soup
Total time: 45 min
Yield: 4
Cuisine: European, French
Ingredients: 35 ozs onions; 0.25 cup butter; 4 cups Vegetable broth; 1 cup dry Red wine; Nutmeg; 1 pinch ground Caraway; 0.5 cup grated Gruyere; 1 bunch parsley (fresh); 4 slices Baguette; 2 cloves garlic cloves; salt; freshly ground peppers

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Health Score:

6,8 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

371

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	371 kcal	(18 %)
Protein	14 g	(14 %)
Fat	22 g	(19 %)
Carbohydrates	23 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	4.2 g	(14 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.3 μg	(2 %)
Vitamin E	1 mg	(8 %)
Vitamin K	31.1 μg	(52 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	4.2 mg	(35 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	45 μg	(15 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	10.5 μg	(23 %)
Vitamin B₁₂	0.6 μg	(20 %)
Vitamin C	27 mg	(28 %)
Potassium	543 mg	(14 %)
Calcium	353 mg	(35 %)
Magnesium	48 mg	(16 %)
Iron	1.4 mg	(9 %)
Iodine	23 μg	(12 %)
Zinc	1.9 mg	(24 %)
Saturated fatty acids	13.3 g
Uric acid	43 mg
Cholesterol	57 mg
Complete sugar	11 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 35 ozs onions; ¼ cup butter; 4 cups Vegetable broth; 1 cup dry Red wine; Nutmeg; 1 pinch ground Caraway; ½ cup grated Gruyere; 1 bunch parsley (fresh); 4 slices Baguette; 2 cloves garlic cloves; salt; freshly ground peppers

How healthy are the main ingredients?

onion parsley garlic clove Nutmeg Caraway salt

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Preparation steps

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.

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.