Classic Onion Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 437 mg | (11 %) | ||
| Calcium | 296 mg | (30 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams yellow onion
- 1 garlic clove
- 4 sprigs thyme
- 2 Tbsps butter
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 bay leaf
- 100 grams Gruyere
- salt
- freshly ground peppers
- 1 splash lemon juice
- 8 sm slices Baguette
- 2 sprigs parsley (for garnish)
Preparation steps
Peel onions, cut in half and then cut into thin half-rings. Peel garlic and chop finely. Rinse thyme, shake dry and pluck leaves from stem. Melt butter in a saucepan, fry onions and garlic until slightly brown. Add white wine and broth. Add bay leaf and thyme leaves. Simmer uncovered for 15-20 minutes. Meanwhile, grate cheese.
Preheat the oven broiler.
Remove bay leaf from the saucepan and season soup with salt, pepper and lemon juice. Fill four ovenproof soup ramekins with onion mixture. Cover each ramekin with 2 slices of baguette and sprinkle cheese on top. Lightly season with freshly ground pepper. Bake under the preheated oven broiler, watching carefully, for about 5 minutes until cheese has melted. Rinse parsley, shake dry and chop coarsely. Remove soup from the oven and serve garnished with parsley.
