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FRENCH ONION SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

12.82 g

Sodium (mg)

169.71 mg

Vitamin A (IU)

186.21 IU

Saturated Fat (g)

4.18 g

Energy (kcal)

142.87 kcal

Fat (g)

8.65 g

Trans Fat (g)

0.12 g

Salt (g)

0.42 g

Calcium (mg)

133.02 mg

Monounsaturated Fat (g)

3.41 g

Cholesterol (mg)

18.64 mg

Iron (mg)

0.31 mg

Vitamin C (mg)

9.99 mg

Fibre (g)

2.3 g

Sugars (g)

5.8 g

Protein (g)

4.54 g

Potassium (mg)

206.07 mg

Total

51.3 g

678.84 mg

744.86 IU

16.73 g

571.48 kcal

34.6 g

0.47 g

1.69 g

532.1 mg

13.62 g

74.55 mg

1.26 mg

39.96 mg

9.19 g

23.22 g

18.15 g

824.3 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.