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Danish Onion - Champagne Soup



Trans-fat Free, High Fiber


10 each onions
5 tablespoons butter
or margarine, or oil
4 cups water
2 each bay leaves
1 x salt and black pepper
to taste
1 dash cayenne pepper
1 dash nutmeg
1 quart champagne
½ each camembert cheese
or small brie
4 each egg yolks
1 cup port wine
8 slices bread
fried in butter


Sauté the onions in butter until they begin to turn golden.

Add the cups of boiling water, salt, pepper, and a dash or cayenne and nutmeg.

Add also the bay leaves.

Stir well and bring the water to another boil.

Reduce the heat to low-med. and cook, covered, for 20 minutes.

Add the entire bottle of champagne and bring the soup to yet another boil.

Then add the cheese and take care to mix it well in the boiling soup.

Beat the egg yolks together with the port wine and add the egg-wine mixture to the soup.

Stir well.

Turn off the heat and let the soup rest, covered, for 10 minutes.

(The soup must not boil again after the egg-wine mixture has been added.)

Place 1 slice of fried bread in the centre of each bowl and ladle the soup on top.

Serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 580g (20.5 oz)
Amount per Serving
Calories 36839% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 462mg 19%
Total Carbohydrate 17g 17%
Dietary Fiber 6g 24%
Sugars g
Protein 14g
Vitamin A 9% Vitamin C 34%
Calcium 15% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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