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Ingredients
US|METRIC
4 SERVINGS
- 50 grams butter
- 1 kg onions (thinly sliced)
- 2 garlic cloves (chopped)
- 100 mL white wine (/3½fl oz)
- 2 Tbsp. Madeira (plus extra once cooked, to taste)
- 1 liter beef stock (fresh)
- salt
- freshly ground black pepper
- chopped parsley (to garnish, optional)
- 8 slices french bread
- 2 cloves garlic (cut in half)
- 100 grams gruyère cheese (/3½oz, grated)
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories730Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol55mg18% |
Sodium1740mg73% |
Potassium1070mg31% |
Protein31g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate99g33% |
Dietary Fiber8g32% |
Sugars17g |
Vitamin A15% |
Vitamin C35% |
Calcium40% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Kathy 4 years ago
It was very good, all things considered. I took liberties with measurements. I made 1/2 recipe (more or less). As I was almost done caramelizing the onions, I went out for a minute to find some already soft butter that wasn't in the kitchen and got distracted. Don't do that!!! Keep an eye on those onions ALWAYS. I burned the onions. I picked most of the burned parts out. It still has a slightly burned taste, but it's still good and would be excellent if not for that.
Courtney 5 years ago
Delicious, straightforward recipe for better-than-restaurant-quality french onion soup. Easy to make with pantry staples.