Onion Soup
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
266
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 347 mg | (9 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams onions
- 2 Tbsps sunflower oil
- 2 tsps sugar
- salt
- freshly ground peppers
- 800 milliliters Beef broth
- 150 milliliters dry white wine
- 2 garlic cloves
- 1 tsp lemon juice
- 1 tsp freshly chopped thyme
- 4 slices Baguette
- 80 grams freshly grated Gruyere
Preparation steps
1.
Peel onions and cut into thin rings. Heat oil in a saucepan and saute onions for about 10-15 minutes, stirring, on low heat until soft. Season with sugar, salt and pepper and continue sauteing for another 10 minutes, stirring occasionally, until golden brown. Add broth and wine, bring to a boil and reduce heat. Simmer for about 20 minutes. Peel garlic and squeeze through a garlic press into soup, season with lemon juice, salt, pepper and thyme. Top bread slices with grated cheese and toast in preheated oven at 240°C (approximately 460°F) until cheese is melted and golden, watching carefully.
2.
Pour onion soup into 4 soup bowls, top with cheese bread slices and serve.
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