Brown Onion and Red Wine Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
595
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 kcal | (28 %) | ||
| Protein | 18.63 g | (19 %) | ||
| Fat | 20.78 g | (18 %) | ||
| Carbohydrates | 75.99 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.68 g | (16 %) |
more nutritional values
| Vitamin A | 217.72 mg | (27,215 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.51 mg | (4 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.63 mg | (22 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 61.14 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.38 μg | (21 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 28.36 mg | (30 %) | ||
| Potassium | 509.83 mg | (13 %) | ||
| Calcium | 296.12 mg | (30 %) | ||
| Magnesium | 45.07 mg | (15 %) | ||
| Iron | 4.08 mg | (27 %) | ||
| Iodine | 4.96 μg | (2 %) | ||
| Zinc | 1.47 mg | (18 %) | ||
| Saturated fatty acids | 11.81 g | |||
| Cholesterol | 53.9 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 35 ounces
- ¼ cup
- 4 cups
- 1 cup
dry Red wine
- 1 pinch
ground Caraway seed
- ½ cup
grated gruyère cheese
- 1 bunch
parsley (fresh)
- 4 slices
- 2 cloves
-
freshly ground peppers
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.
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