Try this Four-Onion Soup recipe, or contribute your own.
Suggest a better descriptionSlice all onions 1/4 inch thick. In a 3-qt. saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. Broil until cheese melts. Serve immediately. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov 96 From: The Taillons
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 184 | ||
Calories from Fat: 132 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 103.9mg | 4 % | |
Potassium 114.8mg | 3 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.8g | ||
Protein 7.8g | 11 % | |
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: 184
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