Creamy Onion Soup with Cheese Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 475 mg | (48 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams onions
- 2 Tbsps sunflower oil
- 1 tsp sugar
- salt
- freshly ground peppers
- 2 Tbsps Pastry flour
- 800 milliliters Beef broth
- 200 milliliters dry white wine
- 2 garlic cloves
- 1 tsp lemon juice
- 100 grams Cheddar cheese
- 8 slices Baguette
- 100 grams Gruyere
- 1 tsp freshly chopped thyme
Preparation steps
Peel onions and cut into strips. Heat oil in a saucepan and saute onions for about 10 minutes, stirring slowly, until soft. Season with sugar, salt and pepper and saute for another 5 minutes, stirring occasionally, until lightly brown. Sprinkle with flour, add broth and wine, bring to a boil and reduce heat. Simmer for another 15 minutes. Peel garlic and squeeze through a garlic press into the soup, season with lemon juice, salt and pepper.
Cut half of cheddar cheese into thin slices and place on baguette slices. Arrange bread slices on baking sheet and toast under a broiler until cheese is melted, watching carefully. Remove from oven and season with pepper.
Dice all remaining cheese and gradually add to the soup. Pour soup into bowls and sprinkle with thyme. Serve accompanied by cheese bread.
