Onion SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:211.4 kcal
Proteins:6 g
Fats:14.1 g
Carbohydrate:13.8 g
Fibers:1.3 g
Sugar:2.2 g
Cholesterol:87.2 mg
Sodium:147.9 mg
Calcium:137.3 mg
Energy:513 kcal
Proteins:14.5 g
Fats:34.1 g
Carbohydrate:33.6 g
Fibers:3.2 g
Sugar:5.4 g
Cholesterol:211.7 mg
Sodium:358.8 mg
Calcium:333.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
large onions, thinly sliced
50
g
butter
50
ml
oil
30
g
flour
salt, pepper, bouquet garni
2
cloves of garlic, peeled and crushed
100
ml
white wine
100
ml
madeira
3
egg yolks, lightly beaten
100
g
grated gruyere
1/2
baguette, sliced
METHOD
- Cook the onions in butter and oil over medium heat until lightly colored. Sprinkle with flour, mix well and cook for a few moments.
- Add the white wine. Reduce and add 750 ml (3 cups) water, salt, pepper, the bouquet garni and garlic.
- Bring to a boil and simmer for 1 hour over low heat. Meanwhile, slice the bread thinly and dry briefly in the oven; remove.
- Combine the egg yolks and Madeira.
- When the soup is ready, remove the bouquet garni. Add the egg yolks and mix well.
- Ladle the soup into bowls. Place a few croutons on top and cover with gruyere. Place the bowls in a pan of hot water in a preheated 210° C (425° F) oven and cook for 10 minutes until the tops are browned and bubbly.
Variation MS
I add a piece of beef (such as blade) and simmer over low heat for 3-4 hours, doubling the quantity of water. Add more water along the way if necessary. The broth is delicious and concentrated enough that you don't need to add the egg yolks - perfect if you're watching your cholesterol.
