Onion Soup

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Onion Soup
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
276
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories276 kcal(13 %)
Protein7 g(7 %)
Fat22 g(19 %)
Carbohydrates11 g(7 %)

Ingredients

for
4
Ingredients
300 grams Soup vegetables
250 grams Bacon
2 bay leaves
1 l vegetable stock
750 grams yellow onion
6 Tbsps olive oil
125 milliliters white wine
peppers (and salt)
1 tsp Caraway
2 Baguette
4 thyme
30 grams grated Beaufort Alp Cheese
How healthy are the main ingredients?
olive oilCarawaythyme

Preparation steps

1.

Rinse the soup vegetables and chop coarsely. Cook the soup vegetables, coarsely chopped bacon, bay leaves and vegetable stock over medium heat for about 30 minutes. Peel the onions, quarter and cut into fine strips.

2.

Heat 3 tablespoons of oil in a saucepan. Saute the onions over medium heat for 3-4 minutes, until translucent. Deglaze with the wine. Season with salt and pepper. Pour the vegetable stock through a sieve into the onions. Cover and simmer for about 20 minutes. 5 minutes before the end of cooking, add the caraway.

3.

Cut the bread into small cubes. Heat the remaining oil and cook the bread until crispy. Pluck the thyme.

4.

Pour the soup into 4 ovenproof ramekins. Spread the breadcrumbs and cheese over the soup. Bake for 3-4 minutes at 250°C (approximately 500°F), until golden brown. Serve sprinkled with thyme.

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