French Onion Soup
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 222 mg | (6 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams onions
- 4 Tbsps butter
- 2 Tbsps Pastry flour
- salt
- freshly ground peppers
- 125 milliliters dry white wine
- 1 l Beef broth (instant or homemade)
- 80 grams grated Gruyere
- 4 slices Baguette
Preparation steps
1.
Peel the onions and cut into thin rings. Melt the butter in a saucepan and saute the onions until soft. Dust the onions with flour and saute briefly, until brown. Season with salt and pepper. Pour in the wine, bring to a boil and pour in the broth, stirring constantly. Simmer for about 20 minutes. Season with salt and pepper.
2.
Grate the cheese. Toast the baguette slices for 5-10 minutes at 200°C (approximately 400°F). Pour the soup into four ovenproof bowls. Place a baguette slice on each bowl, sprinkle with cheese and bake for about 5 minutes at 230°C (approximately 450°F). Remove from the oven and serve immediately.
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