French onion soup
1. Saute onions in butter until well browned, but not scorched.
2. Add broth and pepper
3. Cover and cook over low heat for 30 minutes.
4. Divide soup between bowls. You can optionally add cognac to each bowl.
5. Cover each with bread. Sprinkle bread with cheese.
6. Place under broiler until cheese is browned.
I like to add more onions than called for and actually simmer it 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1012 | ||
Calories from Fat: 886 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.5g | 131 % | |
Saturated Fat 62.2g | 311 % | |
Monounsaturated Fat 25.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 267.1mg | 82 % | |
Sodium 1459.7mg | 50 % | |
Potassium 219mg | 6 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 19.4g | ||
Protein 15.2g | 22 % | |
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: 1012
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