French Onion Soup
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
286
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 352 mg | (9 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams onions
- 2 Tbsps sunflower oil
- 2 tsps sugar
- salt
- freshly ground peppers
- 800 milliliters Beef broth
- 150 milliliters dry white wine
- 2 garlic cloves
- 1 tsp lemon juice
- 1 tsp freshly chopped thyme
- 4 slices Baguette
- 100 grams freshly grated Gruyere
Preparation steps
1.
Peel the onions and cut into thin rings. Heat the oil in a saucepan and saute the onions for about 10-15 minutes until soft. Season with sugar, salt and pepper. Simmer for about 10 minutes, stirring occasionally, until golden brown. Pour in the broth and wine and bring to a boil. Simmer for another 15 minutes. Peel the garlic and squeeze into the soup. Season with lemon juice, salt, pepper and thyme.
2.
Preheat the oven to 240°C (approximately 450°F). Pour the onion soup into four ovenproof ramekins. Put a slice of baguette in each and spread the cheese on top. Bake for about 5 minutes, until the cheese has melted. Serve immediately.
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