Onion Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 3.78 g | (4 %) | ||
| Fat | 24.12 g | (21 %) | ||
| Carbohydrates | 19.02 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.74 g | (9 %) |
| Vitamin A | 217.23 mg | (27,154 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 0.69 mg | (6 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.85 mg | (7 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 26.58 μg | (9 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 4.91 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 10.6 mg | (11 %) | ||
| Potassium | 281.83 mg | (7 %) | ||
| Calcium | 90.98 mg | (9 %) | ||
| Magnesium | 21.9 mg | (7 %) | ||
| Iron | 1.22 mg | (8 %) | ||
| Iodine | 8.59 μg | (4 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 14.63 g | |||
| Cholesterol | 76.72 mg |
Ingredients
- Ingredients
- 500 grams onions
- 4 Tbsps butter
- 150 milliliters dry white wine
- 1 bay leaf
- 1 sprig Sage
- 1 tsp peppercorns
- 3 allspice
- 3 Juniper berries
- 750 milliliters Chicken broth (or vegetable broth)
- 2 Tbsps Pastry flour
- 150 milliliters Whipped cream
- salt
- peppers
Preparation steps
Peel the onions, halve and cut into strips. Sweat until translucent in a pot in 1 tablespoon of butter. Deglaze with the wine. Place the bay leaf, sage, peppercorn, allspice and juniper in a spice bag, add to the pot and pour in the broth. Cook for about 30 minutes over low heat. Then strain the soup through a fine sieve. Remove about 1/4 of the onion and set aside. Catch the soup in a bowl and remove the spice bag.
Melt 1 tablespoon of butter in a pot, stir in the flour and pour in the soup. Add the cream and simmer, stirring occasionally, for about 10 minutes. Add additional broth as needed. Season with salt and pepper to taste. Remove from the heat and mix until frothy with the remaining butter.
Distribute the remaining onions into soup bowls, pour in the hot soup and serve.
