French Onion Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams onions
- 60 grams butter
- 1 Tbsp vegetable oil
- 150 milliliters dry white wine
- 1 l clear Beef broth (homemade or instant)
- 2 bay leaves
- 1 strip untreated Lemon peel
- 1 slice garlic cloves
- dried marjoram
- salt
- cayenne pepper
- 100 milliliters Whipped cream
- 8 slices Baguette
- 4 Tbsps melted butter
- 3 Tbsps grated Gouda
- thyme (for garnish)
Preparation steps
1.
Peel, halve and cut the onion into thin slices. Heat the butter and the oil in a wide, high saucepan. Saute the onion over medium heat.
2.
Deglaze with the white wine. Bring to a boil and pour in the broth. Add the bay leaves, lemon zest and garlic. Let simmer for 6-8 minutes. Remove the bay leaves, lemon peel and garlic. Add the cream and season with marjoram, salt and cayenne pepper.
3.
Butter the baguette slices and roast until golden brown in the oven at 220°C (approximatley 425°F). Sprinkle the bread with the cheese and continue roasting until the cheese has melted. Pour the soup into bowls and serve with a baguette slice and sprinkled with thyme.
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