French Onion Soup
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 kilogram onions
- 50 grams butter
- 1 l Vegetable broth
- 250 milliliters dry white wine
- Nutmeg
- thyme (1 teaspoon dried, or 1/2 teaspoon fresh)
- 1 pinch ground Caraway
- 50 grams Raclette Cheese (grated)
- 1 bunch parsley
- 4 slices Baguette
- 2 garlic cloves
- salt
- freshly ground peppers
Preparation steps
1.
Peel onions and cut into fine strips. Heat butter in a saucepan and saute onions until translucent. Add broth and wine, season with nutmeg, thyme and cumin powder and simmer for 25-30 minutes.
2.
Toast bread slices and rub with peeled garlic clove.
3.
Squeeze garlic through a garlic press and put into the soup. Season soup with salt and pepper.
4.
Pour soup into ovenproof bowls.
5.
Place bread slices on top of soup, sprinkle with cheese and bake under a broiler until cheese is melted, watching carefully. Serve.
