French onion soup
Carmelize onions in butter, add garlic when deeply carmelized. Add wine and reduce until absorbed and almost dry. In separate pot make roux with flour and butter, cook for ~ ten minutes until flour taste is gone. Add onion mix and beef stock and herbs. Simmer 30 minutes.
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Serving Size: 1 Serving (8950g) | ||
Recipe Makes: Servings | ||
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Calories: 2648 | ||
Calories from Fat: 905 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.6g | 134 % | |
Saturated Fat 61.5g | 307 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 244mg | 75 % | |
Sodium 16239.7mg | 560 % | |
Potassium 16092.7mg | 423 % | |
Total Carbohydrate 203.6g | 60 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 190.1g | ||
Protein 164.1g | 234 % | |
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: 2648
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