French Onion Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams onions
- 2 Tbsps vegetable oil
- 3 tsps sugar
- salt
- freshly ground peppers
- 1 l Beef broth
- 2 garlic cloves
- 1 splash lemon juice
- 8 slices Baguette
- 100 grams grated Gruyere
Preparation steps
1.
Peel the onions and cut into thin rings. Heat the oil in a saucepan and saute the onions for 10-15 minutes, until soft. Season with sugar, salt and pepper. Simmer for about 10 minutes, stirring occasionally, until the onions are light brown.
2.
Pour in the broth and bring to a boil. Simmer for another 10 minutes. Peel the garlic and press into the soup. Season with lemon juice, salt and pepper.
3.
Pour the soup into 4 soup ramekins. Place two slices of baguette on each and spread the cheese on top. Bake for 5-10 minutes at 220°C (approximately 425°F), until the cheese has melted. Serve with freshly ground pepper.
