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Brown Onion and Red Wine Soup

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Brown Onion and Red Wine Soup
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
595
calories
Calories
0
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Ingredients

for
4
servings
35 ounces
¼ cup
4 cups
1 cup
1 pinch
½ cup
1 bunch
parsley (fresh)
4 slices
2 cloves
freshly ground peppers
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Preparation steps

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.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie595 kcal(28 %)
Protein18.63 g(19 %)
Fat20.78 g(18 %)
Carbohydrates75.99 g(51 %)
Sugar added0 g(0 %)
Roughage4.68 g(16 %)
Vitamin A217.72 mg(27,215 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.63 mg(22 %)
Vitamin B₆0.38 mg(27 %)
Folate61.14 μg(20 %)
Pantothenic acid0.5 mg(8 %)
Biotin9.38 μg(21 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C28.36 mg(30 %)
Potassium509.83 mg(13 %)
Calcium296.12 mg(30 %)
Magnesium45.07 mg(15 %)
Iron4.08 mg(27 %)
Iodine4.96 μg(2 %)
Zinc1.47 mg(18 %)
Saturated fatty acids11.81 g
Cholesterol53.9 mg
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