French-Style Onion-Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams onions
- 500 grams waxy potatoes
- 100 grams Bacon
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 150 milliliters dry white wine
- 750 milliliters Beef broth
- salt
- freshly ground peppers
- 2 bay leaves
- 2 slices white bread
- 1 Tbsp butter
- 2 egg yolks
- 100 grams Crème fraiche
- 1 Tbsp Caper
- Nutmeg
- thyme (for garnish)
Preparation steps
Peel the onions, halve and cut into strips. Peel the potatoes and dice. Dice the bacon. Peel the garlic and cut into slices. Saute the onion and garlic in hot oil for 4-5 minutes until lightly golden. Add the bacon and potatoes, sauté and then pour in 100 ml (approximately 1/3 cup) of white wine and broth. Season with salt and pepper, add the bay leaves and simmer for about 25 minutes over low heat.
Meanwhile, cut the white bread into small cubes and fry in hot butter until golden brown. Drain on paper towels. Mix the yolks with the creme fraiche and the remaining wine. Stir into the soup. Do not boil. Stir in the capers, remove the bay leaves and season with salt, pepper and nutmeg. Divide into bowls, sprinkle with the croutons and serve garnished with thyme.
