French Onion Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 410 mg | (41 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 600 grams onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps clarified butter
- 3 tsps sugar
- 4 Tbsps Pastry flour
- salt
- freshly ground peppers
- 1 ½ liters Beef broth
- 1 tsp lemon juice
- 12 sm slices white bread
- 100 grams Mountain cheese
Preparation steps
Step 1:
Peel onions and cut into thin rings. Peel garlic and finely chop. Heat oil in a saucepan and saute onions and garlic for about 10-15 minutes until soft.
Step 2:
Season with sugar, salt and pepper. Simmer for approximately 10 minutes, stirring occasionally, until browned.
Step 3:
Dust with flour and saute briefly while stirring.
Step 4:
Gradually add broth, while stirring so there are no lumps. When all broth is added, simmer for another 10 minutes and then season the soup with lemon juice, salt and pepper.
Step 5:
Place slices of bread side by side on a baking sheet, sprinkle with cheese and bake in a preheated oven bake at 220°C (approximately 425°F) for about 5-10 minutes until cheese is melted.
Distribute soup to soup bowls or deep plates, cover each with 3 slices of bread and serve immediately.
