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Brown Onion and Red Wine Soup
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 371 cal. | (18 %) | ||
Protein | 14 g | (14 %) | ||
Fat | 22 g | (19 %) | ||
Carbohydrates | 23 g | (15 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.2 g | (14 %) |
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
all recipes of this author
Ingredients
for
4
- 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
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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.
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