Onion soup
Allergens:
Ingredients for 5 portions
Calculate portions
Loaf bread
0.25 ud
Olive oil
0.01 l
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
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
350.15
kcal
Carbohydrates
28.69
g
Proteins
20.88
g
Lipids
14.4
g
Fiber
9.51
g
Saturates
6.59
g
Monounsaturated fatty acids
4.58
g
Polyunsaturated fatty acids
1.06
g
Cholesterol
34.61
mg
Calcium
729.45
mg
Iron
5.35
mg
Zinc
1.9
mg
Vitamin A
468.41
ug
Vitamin C
82.27
g
Folic acid
226.79
ug
Salt (Sodium)
7580.46
mg
Sugars
19.69
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed