Gruyere Cheese Soup with Crispy Onions
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
379
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 9.5 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 345 mg | (35 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 onions
- 4 Tbsps butter
- 3 ½ Tbsps Pastry flour
- 500 milliliters Vegetable broth
- 400 milliliters milk
- salt
- freshly ground peppers
- 120 grams Cheese (such as gruyere)
- 2 Tbsps vegetable oil
- 1 Tbsp finely chopped parsley
- freshly ground Nutmeg
Preparation steps
1.
For the onion rings: Peel the onions and slice into thin rings.
2.
For the soup: Melt the butter in a saucepan. Add the flour and stir until a paste is formed. Gradually whisk in the broth and milk until smooth. Season with salt and pepper to taste. Simmer, while whisking, until thickened, about 10 minutes.
3.
Grate the cheese.
4.
For the onion rings: Heat the oil in a skillet. Add the onion and cook until golden brown. Remove to paper towels to drain.
5.
For serving: Stir the parsley into soup. Season with salt and pepper to taste, and a pinch of nutmeg. Divide the soup between bowls. Top with the onion rings and additional cheese. Serve immediately.
