Onion Soup in a Glass
Onion soup in a glass - This hearty broth really heats up. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The sulphides from onions act like a natural antibiotic, which can help relieve colds. Pecorino not only provides tons of flavor, but also supplies protein and calcium.
Vegetarians can easily enjoy this soup - all you have to do is replace the poultry stock with vegetable stock or broth.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 1.6 μg | (1 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 0.3 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 onions
- 1 garlic clove
- 1 Tbsp butter
- 34 ozs organic chicken stock
- 1 bay leaf
- ½ bunch thyme
- white peppers
- salt
- 1 Tbsp lemon juice
- 3 ozs pecorino romano
- 3 slices Rye sourdough bread
Kitchen utensils
Preparation steps
Peel and halve the onions and cut into thin strips. Peel garlic and chop finely. Heat butter in a pot. Sauté onion strips and garlic for 3 minutes over medium heat.
Add the poultry stock and add the herbs as a whole (tied together with kitchen string). Season with salt and pepper, add lemon juice, bring everything to the boil and let the soup boil at low heat for 40 minutes, covered.
Meanwhile grate the cheese. Cut the bread slices in half and sprinkle each with cheese. Bake in the preheated oven grill for 3 minutes (gratinate) until the cheese has melted and slightly browned.
Remove onion soup from the heat, remove bundles of herbs, season soup to taste with salt and pepper and divide into 6 glasses (6-8 ounces each). Serve together with the slices of bread au gratin.
