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Brown Onion and Red Wine Soup

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

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

595

calories

Calories

Nutritions

1 serving contains
(Percentage of daily recommendation)

Calorie	595 kcal	(28 %)	more
Protein	18.63 g	(19 %)	more
Fat	20.78 g	(18 %)	more
Carbohydrates	75.99 g	(51 %)	more
Sugar added	0 g	(0 %)	more
Roughage	4.68 g	(16 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	217.72 mg	(27,215 %)
Vitamin D	0.13 μg	(1 %)	more
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	(32 %)
Folate	61.14 μg	(20 %)	more
Pantothenic acid	0.5 mg	(8 %)
Biotin	9.38 μg	(21 %)	more
Vitamin B₁₂	0.36 μg	(12 %)	more
Vitamin C	28.36 mg	(30 %)
Potassium	509.83 mg	(13 %)	more
Calcium	296.12 mg	(30 %)	more
Magnesium	45.07 mg	(15 %)	more
Iron	4.08 mg	(27 %)	more
Iodine	4.96 μg	(2 %)	more
Zinc	1.47 mg	(21 %)	more
Saturated fatty acids	11.81 g
Cholesterol	53.9 mg		more

Recipe author: EAT SMARTER

My cookbook

Ingredients

Preparation

Ingredients

for 4 servings

35 ounces

onions

¼ cup

butter

4 cups

Vegetable broth

1 cup

dry Red wine

Nutmeg

1 pinch

ground Caraway seed

½ cup

grated gruyère cheese

1 bunch

parsley (fresh)

4 slices

Baguette

2 cloves

garlic

salt

freshly ground peppers

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Preparation

Preparation steps

Step 1/2

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.

Step 2/2

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.