Onion Soup with Cheese Bread
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams onions
- 2 Tbsps vegetable oil
- 1 tsp sugar
- salt
- freshly ground peppers
- 800 milliliters Beef broth
- 200 milliliters dry white wine
- 2 garlic cloves
- lemon juice
- 4 slices Baguette
- 80 grams freshly grated Gruyere
- freshly chopped thyme (for sprinkling)
Preparation steps
1.
Peel onions and cut into thin rings. Heat oil in a saucepan and cook onions for about 10 minutes or until soft. Season with sugar, salt and pepper and simmer for about 5 minutes, stirring occasionally, until golden brown.
2.
Add broth and wine, bring to a boil and simmer for another 15 minutes.
3.
Preheat the oven to 220 ° C top heat.
4.
Peel garlic and squeeze through a garlic press into the soup. Season with lemon juice, salt and pepper.
5.
Pour onion soup into 4 ovenproof soup bowls (or ramekins). Top each bowl with 1 slice of baguette and sprinkle bread with cheese. Bake in preheated oven at 220°C (aproximately 425°F) for 5-10 minutes or until cheese is melted and golden. Sprinkle with thyme and serve immediately.
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