Directions:
- Slice the onions very thinly (very important).
- Melt margerine over low heat and add onions.
- Cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes.
- Add garlic, thyme and bay leaf
- This will make about 3 cups of onions.
- For each cup add one cup of broth made from the boullion.
- Combine with 1/2- 1 Tbsp of worcestershire sauce (to taste). Add dry white wine and port wine
- Remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. Cut the sourdough bread into chunks and add them to each bowl of soup.
- Garnish with grated Gruyère cheese (optional)
- Freeze the onions in one cup portions so you can make fresh soup whenever you want it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.01 Kcal (942 kJ) | ||
| Calories from fat | 51.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Sodium | 16.08mg | 1% | |
| Potassium | 528.11mg | 11% | |
| Total Carbs | 33.72g | 11% | |
| Sugars | 14.95g | 60% | |
| Dietary Fiber | 6.84g | 27% | |
| Protein | 3.49g | 7% | |
| Vitamin C | 24.3mg | 40% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 59.49 Kcal (249 kJ) | ||
| Calories from fat | 13.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 9% | |
|---|---|---|---|
| Sodium | 4.25mg | 1% | |
| Potassium | 139.62mg | 11% | |
| Total Carbs | 8.91g | 11% | |
| Sugars | 3.95g | 60% | |
| Dietary Fiber | 1.81g | 27% | |
| Protein | 0.92g | 7% | |
| Vitamin C | 6.4mg | 40% | |
| Calcium | 22.3mg | 8% | |
* 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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