Onion Soup


by: Olga from Russia

Amazing recipe for Sunday brunch


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serves: 6

800 g Onions

80 g Butter

2 cloves Garlic pieces

30 g Flour

150 ml White wine, dry (table)

1 tsp Sea salt

150 g Gruyere (Swiss cheese)

1200 ml Chicken broth

100 g White bread

Nutrition Facts
Onion Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 368

  • Total Fat: 20.8 g
  •     Saturated Fat: 12.1 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 56.2 mg
  • Sodium: 721.6 mg
  • Total Carbs: 27.7 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 7.1 g
  • Protein: 15 g

how is this calculated?

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1.  Slice the onions thin half-rings.

2.  Melt butter in soup pot with a thick bottom.

3.  Put onions in and cook over medium heat, stirring occasionally, for 20-25 minutes.

4.  Add the chopped garlic and flour to the onion. Mix well and pour in the wine.

5.  Cook 5 minutes, then pour the broth or water, bring to a boil and sprinkle with grated cheese. Stir to melt the cheese and season with salt to taste.

6.  Put the soup into one portion bowls, top it with toasted baguette slice, sprinkle with cheese and place in preheated oven to 400 F degrees for 5-7 minutes to melt cheese.

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