Try this French Onion Soup recipe, or contribute your own.
Suggest a better description1. Saute onions in stock pot with the butter, stirring frequently.
2. Add pepper, L&P sauce, Tabasco, bay leaves thyme, and the bases. Stir and simmer for 5 minutes.
3. Add water and Chablis. Bring to a boil, reduce heat and simmer for 45 minutes.
4. Add sherry at the end of cooking.
5. Note: Make soup one day in advance to allow flavors to develop.
Service:
1. Fill hot onion soup in bowl, lay crouton on the soup. Cover with cheese.
2. Sprinkle with Parmesan. Brown under cheesemelter/oven until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6095g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1366 | ||
Calories from Fat: 849 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.3g | 126 % | |
Saturated Fat 59g | 295 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 247.2mg | 76 % | |
Sodium 1294.3mg | 45 % | |
Potassium 1653.9mg | 44 % | |
Total Carbohydrate 84g | 25 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 70.6g | ||
Protein 14.8g | 21 % | |
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: 1366
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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