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Basic Onion Soup

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Submitted by JIMBOU

YIELD

4 - 6 Servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

6 6
LARGE LARGE ONIONS
6 9E+1
TABLESPOONS ML OLIVE OIL
6 1.4
CUPS L WATER
or stock of choice
4 4
EACH EACH BOUILLON CUBES
(if soup stock is not used) *
6 6
SLICES SLICES BREAD
toasted
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X GRUYERE CHEESE
grated *

Directions

Cut the onion into thin slices. Pour the oil into teaspoon he soup pot and cook the onions slowly until they turn brown. Stir continually. Add the water and bouillon cubes. Bring the water to a boil and boil for 5 minutes, and simmer for 10 more.

Add the salt and pepper. Stir well. Pour the soup into oven-proof soup bowls.

Add a slice of toasted bread on top, cover the entire top of the bowls with grated cheese, and carefully place the bowls into a preheated oven (350 F) for 5 to 10 minutes.

Serve the soup with the cheese begins to bubble.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 638g (22.5 oz)
Amount per Serving
Calories 362 52% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 279mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 28%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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