Directions:
- Preheat the oven to 400 degrees F. In a large saucepan, over medium-heat, melt the butter. Add the onions. Season with salt and pepper. Saute the onions until slightly caramelized, about 8 to 10 minutes. Add the garlic, sherry, Worcestershire sauce and stock. Season with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Cook the soup for 15 minutes. Ladle the soup into oven-proof deep bowls. Spread the each piece of bread with 1/4 cup of the rillette. Float the croutons on top of the soup. Cover each crouton with a piece of cheese. Sprinkle the cheese with parsley. Place the bowls on a sheet pan and place in the oven. Bake until the cheese is bubbly and golden, about 6 to 8 minutes. Remove from the oven and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 676.89 Kcal (2834 kJ) | ||
| Calories from fat | 357.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.74g | 61% | |
|---|---|---|---|
| Cholesterol | 171.93mg | 57% | |
| Sodium | 984.25mg | 41% | |
| Potassium | 520.79mg | 11% | |
| Total Carbs | 28.61g | 10% | |
| Sugars | 7.31g | 29% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 43.34g | 87% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 343.7mg | 34% | |
| Amount Per 100 g | |||
| Calories | 138.37 Kcal (579 kJ) | ||
| Calories from fat | 73.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 61% | |
|---|---|---|---|
| Cholesterol | 35.14mg | 57% | |
| Sodium | 201.19mg | 41% | |
| Potassium | 106.46mg | 11% | |
| Total Carbs | 5.85g | 10% | |
| Sugars | 1.49g | 29% | |
| Dietary Fiber | 0.23g | 5% | |
| Protein | 8.86g | 87% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 6% | |
| Calcium | 70.3mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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