Onion Soup
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 276 kcal | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) |
Ingredients
- 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
Preparation steps
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.
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.
Cut the bread into small cubes. Heat the remaining oil and cook the bread until crispy. Pluck the thyme.
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.
