Hearty Sliced Onion Soup
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
709
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 709 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 841 mg | (84 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps butter
- 5 onions (thinly sliced)
- 3 cloves garlic cloves (finely chopped)
- 1 ½ cups Red wine
- 3 cups Beef stock
- 4 Tbsps balsamic vinegar
- 4 slices French Bread
- 1 ½ cups grated Gruyere
- salt
- peppers
- 1 Tbsp freshly chopped thyme
Preparation steps
1.
Heat the butter in a large pan and cook the onions and garlic for 20-25 minutes, until brown. Stir well, then add the wine, stock and vinegar. Bring to a boil and then simmer for 10 minutes.
2.
Heat the grill.
3.
Toast the bread and top with the grated cheese. Grill until the cheese is melted.
4.
Season the soup with salt and pepper to taste. Pour the soup into serving bowls and top with the bread and cheese. Scatter with thyme.
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