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FRENCH ONION SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

12.824 g

Sodium (mg)

169.71 mg

Vitamin A (IU)

186.214 IU

Saturated Fat (g)

4.182 g

Energy (kcal)

142.871 kcal

Fat (g)

8.649 g

Trans Fat (g)

0.116 g

Salt (g)

0.423 g

Calcium (mg)

133.024 mg

Monounsaturated Fat (g)

3.405 g

Cholesterol (mg)

18.637 mg

Iron (mg)

0.314 mg

Vitamin C (mg)

9.99 mg

Fibre (g)

2.299 g

Sugars (g)

5.804 g

Protein (g)

4.538 g

Potassium (mg)

206.075 mg

Total

51.295 g

678.842 mg

744.858 IU

16.728 g

571.484 kcal

34.597 g

0.466 g

1.69 g

532.098 mg

13.621 g

74.547 mg

1.255 mg

39.96 mg

9.195 g

23.216 g

18.153 g

824.298 mg

  • 4 large onions, chopped
  • 2 tsps olive oil
  • 1 tbsp butter
  • 1 litre beef stock made from 2
  • 1/2 Knorr Beef Stock Cube
  • 4 slices of baguette or any other crusty bread
  • 40 g grated Gruyere, swiss or cheddar cheese pepper to taste
  • 1 Heat the oil and butter in a deep saucepan and saute the onions for a few minutes, stirring occasionally.
  • 2 Reduce the heat and cook onions for 20-30 minutes or until they turn golden brown; stir frequently to avoid burning.
  • 3 Move the onions to the soup pot, add the stock, season with pepper and simmer, partially covered, for another 20 minutes.
  • 4 Toast the bread in the oven or a toaster. Spoon the soup into ovenproof serving dishes, top with bread and sprinkle with cheese.
  • 5 Put under the broiler for a few minutes until golden brown. Serve immediately.