Try this French Onion Soup #3 recipe, or contribute your own.
Suggest a better descriptionPlace veal & beef shanks in water & bring to a fast boil. Boil 15 minutes, skimming occasionally. Add carrots, celery, diced onion, peppercorns & herbs; simmer another 1-1/2 hours. While broth is cooking, saute sliced onions in butter until golden brown, placing them in another pot as they brown. Add flour to sauteed onions & toss over heat for 3 to 5 minutes so flour cooks out. Stir & set aside. Strain stock & add to onion mixture. Cook 10 to 15 minutes. Add salt & adjust seasonings. Preheat oven to 325 F. To serve, place French bread slices in individual soup bowls & fill bowls with soup. Place a slice of Gruyere over top of each bowl, sealing it, & cover with a teaspoon of grated Parmesan. Bake in oven until cheese melts, about 5 to 10 minutes. Cheese should be lightly browned & bubbly. Serve immediately. LE MONT GRANDVIEW AVENUE, PITTSBURGH From the
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 92 | ||
Calories from Fat: 18 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 29.3mg | 9 % | |
Sodium 51.9mg | 2 % | |
Potassium 234.8mg | 6 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 7.9g | ||
Protein 9.2g | 13 % | |
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: 92
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