90 min
Type of dish: Soups and creams
Temperature: Hot
Cuisine type: French cuisine
Meses de temporada*: March, April, May, June, July, August, September, October, November, December
Ingredients for 5 portions
Ingredients for portions/units
French bread stick 0.5 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
Water 1.25 l
Bones 0.375 kg
Onion 0.125 kg
Carrots 0.063 kg
Green leek 0.625 ud
  • 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)
Fiber 9.47 g
Saturates 6.57 g
Monounsaturated fatty acids 4.56 g
Polyunsaturated fatty acids 1.04 g
Cholesterol 34.61 mg
Calcium 727.32 mg
Iron 5.32 mg
Zinc 1.89 mg
Vitamin A 468.41 ug
Vitamin C 82.27 g
Folic acid 226.19 ug
Salt (Sodium) 544.84 mg
Sugars 18.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.