Onion soup

90 min
Recommended for: Water and cream-based soups
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: March, April, May, June, July, August, September, October, November, December
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Loaf bread 0.25 ud
Olive oil 0.01 l
Butter 0.01 kg
Onion 0.8 kg
White wine 0.025 l
White stock 1.25 l
Table salt 2.5 g
Garlic, bulb 0.25 ud
Grated cheese 0.15 kg
See Recipe
Water 1.25 l
Bones 0.375 kg
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.625 ud
Powdered vegetable stock 0.063 kg
Elaboration
  • Make a clear broth.
  • Cut the onion into julienne and slice the bread.
  • Sauté the onion with some butter and olive oil.
  • Add in some white wine and reduce. Pour in the stock and allow to cook for 30 minutes.
  • Toast the slices of bread and rub them with a garlic clove.
  • Ladle the onion soup into a bowl. The soup should be slightly thick.
  • Place the slices of bread on top and grate some cheese on top. You can also put a cheese chip on top.
  • Broil in the oven.
Nutritional information (1 portion)
Energy
238.27
kcal
Carbohydrates
11.76
g
Proteins
16.38
g
Lipids
13.5
g
Sugars 3.49 g
Salt (Sodium) 7516.96 mg
Folic acid 53.53 ug
Vitamin C 37.27 g
Vitamin A 304.16 ug
Zinc 1.31 mg
Iron 3.07 mg
Calcium 594.01 mg
Cholesterol 34.61 mg
Polyunsaturated fatty acids 0.61 g
Monounsaturated fatty acids 4.58 g
Saturates 6.36 g
Fiber 2.76 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.