Onion Soup with Puff Pastry
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
877
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 297 mg | (7 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 41 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 4 Tbsps butter
- 250 milliliters dry white wine
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 800 milliliters Beef broth (prepared)
- 2 slices Puff pastry dough (prepared)
- Pastry flour (for dusting)
- 80 grams freshly grated Mountain cheese
- 2 egg yolks
Preparation steps
1.
Peel and slice onions. Heat butter in a pan and cook onions for about 10 minutes. Deglaze with white wine and season with salt, pepper and thyme.
2.
Preheat the oven to 200°C (400°F). Add broth to onion stock, bring to a boil and simmer for 5 minutes.
3.
Cut puff pastry in half and roll out onto a lightly floured surface. Season onion soup to taste and ladle into ovenproof soup tureens.
4.
Sprinkle cheese over soup. Cover each terrine with puff pastry, trimming te excess. Whisk egg yolk with 1 tablespoon water and brush onto the pastry.
5.
Bake soup tureens until pastry is golden, about 15 minutes. Serve immediately.
