Onion Soup

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Onion Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein3.78 g(4 %)
Fat24.12 g(21 %)
Carbohydrates19.02 g(13 %)
Sugar added0 g(0 %)
Roughage2.74 g(9 %)
Vitamin A217.23 mg(27,154 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.85 mg(7 %)
Vitamin B₆0.18 mg(13 %)
Folate26.58 μg(9 %)
Pantothenic acid0.28 mg(5 %)
Biotin4.91 μg(11 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C10.6 mg(11 %)
Potassium281.83 mg(7 %)
Calcium90.98 mg(9 %)
Magnesium21.9 mg(7 %)
Iron1.22 mg(8 %)
Iodine8.59 μg(4 %)
Zinc0.39 mg(5 %)
Saturated fatty acids14.63 g
Cholesterol76.72 mg

Ingredients

for
4
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
How healthy are the main ingredients?
onionWhipped creamSageJuniper berriessalt

Preparation steps

1.

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.

2.

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.

3.

Distribute the remaining onions into soup bowls, pour in the hot soup and serve.