French Onion Soup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
305
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram onions
- 50 grams butter
- 1 l Vegetable broth
- 250 milliliters dry white wine
- Nutmeg
- thyme (1 teaspoon fresh or 1/2 teaspoon dried)
- 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. In a saucepan, heat butter and fry onions until translucent. Add broth and wine to the saucepan, mix and season with nutmeg, thyme and cumin. Simmer for 25-30 minutes.
2.
Toast bread and rub with peeled garlic clove.
3.
Squeeze garlic through a press, add to the pot, stir and season with salt and pepper.
4.
Pour soup into ovenproof soup bowls.
5.
Place bread slices on the soup, sprinkle with cheese and cook under the preheated oven broiler, watching carefully, for about 5 minutes until cheese is melted. Serve immediately.
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