Alsatian Onion Soup
(2 votes)
(2 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram yellow onion
- 50 grams butter
- 250 milliliters dry white wine
- Nutmeg
- 1 tsp freshly chopped thyme
- 1 pinch ground Caraway
- 4 slices Baguette
- salt
- freshly ground peppers
- 2 garlic cloves
- 100 grams grated Raclette Cheese
Preparation steps
1.
Peel onions and cut into fine strips. Heat butter in a saucepan and saute onions until translucent. Add broth and wine, season with nutmeg, thyme and cumin powder and simmer for 25-30 minutes.
2.
Toast bread slices and rub with peeled garlic clove. Squeeze garlic through a garlic press and add to the soup. Season soup with salt and pepper and pour into ovenproof soup bowls. Place bread slices on top of soup, sprinkle with cheese and place soup under a broiler for a few minutes until cheese is melted, watching carefully. Serve immediately.
