Classic French Onion Soup
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(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
813
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 813 cal. | (39 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 834 mg | (83 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 2 Tbsps olive oil
- 5 onions (thinly sliced)
- 2 cloves garlic cloves (crushed)
- ½ tsp sugar
- 3 ½ cups Beef stock
- 2 Tbsps Red wine
- salt
- peppers
- 4 slices French Bread
- olive oil
- 1 ½ cups grated Gruyere
- To garnish
- coarsely crushed peppercorns
Preparation steps
1.
Heat the butter and oil in a large heavy-based pan. Add the onions, garlic and sugar and cook, stirring, for about 5 minutes until the edges of the onions are dark.
2.
Reduce the heat and simmer very gently for about 30 minutes.
3.
Pour in the stock and wine and season to taste with salt and pepper. Stir well, scraping the base of the pan and bring to a simmer.
4.
Cover and simmer for about 40 minutes.
5.
Heat the grill.
6.
Toast the bread and top with the grated cheese. Grill until the cheese is melted.
7.
Pour the soup into warm serving bowls and top with the bread and cheese. Sprinkle with coarsely crushed peppercorns
