Traditional Onion Soup with Crouton
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
731
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 383 mg | (10 %) | ||
| Calcium | 934 mg | (93 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the soup
- 3 Tbsps butter
- 1 Tbsp vegetable oil
- 6 large onions (roughly chopped)
- 1 tsp salt
- ½ cup white wine
- 5 cups chicken stock
- 6 sprigs fresh thyme (tied with kitchen twine)
- 1 bay leaf
Preparation steps
1.
Heat the butter and oil in a large pan and add the onions and the salt.
2.
Cook over a very gentle heat, stirring from time to time, for about 20 minutes then add the wine, chicken stock, thyme and bay leaf.
3.
Simmer for 30 minutes, season with salt and pepper and remove the thyme and bay leaf. Blend to make a smooth soup then return to the pan and reheat gently.
4.
Heat the grill to its highest setting and grill the sliced bread on one side. Turn the bread over and place a little grated cheese on the top of each slice. Grill until the cheese has just melted.
5.
Serve the soup in warmed bowls, top each with a cheese crouton and scatter over the remaining cheese.
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