French Onion Soup
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| 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 | 0.3 mg | (21 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams onions
- 2 Tbsps sunflower oil
- 3 tsps sugar
- salt
- freshly ground peppers
- 1 ½ liters Beef broth
- 2 garlic cloves
- 1 tsp lemon juice
- 8 slices Baguette
- 100 grams grated Gruyere
Preparation steps
1.
Preheat the oven to 220°C (approximately425°F).
2.
Peel the onions and slice thinly. Heat the sunflower oil in a large pot and sauté the onions for 10-15 minutes, until softened. Stir in the sugar, season with salt and pepper and cook for another 10 minutes, until the onions are golden brown.
3.
Add the beef broth, bring to a boil, cover and simmer for 10 minutes. Peel and mince the garlic and add to the soup. Stir in the lemon juice and season with salt and pepper to taste.
4.
Ladle the onion soup into 4 ovenproof bowls. Place two baguette slices on top of each bowl, sprinkle with the grated Gruyére and place in the preheated oven until the cheese is melted and bubbly. Serve immediately.
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