Try this Red Onion Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter in a saucepan and gently fry off the onions for 30-40 minutes. Add the garlic and sugar and continue to cook slowly. Add the red wine and reduce slightly. Add the beef stock and bring to the boil, reduce the heat and simmer gently for 1 hour. Add the cognac and tomato puree. Slice the bread approximately 2.5cm thick and toast. Place into the bowls. Pour over the soup, the bread will then float. Scatter over the cheese and place under a hot grill for approximately 2-3 minutes. Serve immediately.
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Serving Size: 1 Serving (1517g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1818 | ||
Calories from Fat: 1135 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 126.1g | 168 % | |
Saturated Fat 76.3g | 381 % | |
Monounsaturated Fat 36.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 389.2mg | 120 % | |
Sodium 787.2mg | 27 % | |
Potassium 678.3mg | 18 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 24.6g | ||
Protein 69.1g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1818
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