Try this Bavarian Beer Onion Soup recipe, or contribute your own.
Suggest a better descriptionTo make the sachet bag, combine the bay leaf, basil, thyme, oregano, fennel seed, nutmeg and peppercorns in a piece of cheesecloth and tie it with a string. If you dont have cheesecloth, use a coffee filter. Meanwhile, saute onions and garlic in butter until deep brown. Transfer to a saucepan and add the water and beer. Bring to a boil. Add the sachet bag of spices, the maggi Seasoning and the beef base. Simmer slowly for 30 mintues. Note: all-natural paste beef base is available at Albertsons. Source: Executive Chef Robin Flower, Der Rheinlander Restaurant, Portland, Oregon. Taken from article by Linda Nygaard Danielson, Oregonian FoodDay, Jan. 21, 1997. Mastercook adapted by Brenda Adams,
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 64 | ||
Calories from Fat: 54 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 45.9mg | 2 % | |
Potassium 64mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.8g | ||
Protein 0.6g | 1 % | |
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: 64
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