Onion Soup with Cheese Baguette
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
2773
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,773 cal. | (132 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 510 g | (340 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.3 g | (114 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.9 mg | (266 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,526 mg | (38 %) | ||
| Calcium | 642 mg | (64 %) | ||
| Magnesium | 263 mg | (88 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams yellow onion
- 1 garlic clove
- 4 sprigs thyme
- 2 Tbsps butter
- 150 milliliters dry white wine
- 1 bay leaf
- 100 grams Mountain cheese (such as Gryuere)
- salt
- freshly ground peppers
- 12 small, narrow Baguette
- thyme (for garnishing)
Preparation steps
1.
Peel onions, halve and cut into thin half-rings. Peel garlic and chop finely. Rinse thyme, shake dry and pluck off leaves. Heat butter in a saucepan, saute onions and garlic until slightly browned.
2.
Add white wine and broth to the pan. Add bay leaf and thyme. Simmer, uncovered, for about 15-20 minutes on low heat. Grate cheese. Season soup to taste, remove bay leaf and pour soup into ovenproof soup bowls.
3.
Top soup with thick bread slices, sprinke with cheese and toast under a broiler until cheese is golden brown, watching carefully. Garnish with thyme and serve.
