Ingredients:
- 1 quart beef stock or 2 (10 1/2 oz) cans consomme , plus two cans of water (i usually take the easy way out.)
Directions:
- In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
- Add flour and cook, stirring for 2 or 3 minutes.
- Add the wine and cook for 2 or 3 minutes.
- Add stock or consomme and water, and simmer partially covered for 1 hour.
- To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
- Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 439.65 Kcal (1841 kJ) | ||
| Calories from fat | 295.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.81g | 50% | |
|---|---|---|---|
| Cholesterol | 68.17mg | 23% | |
| Sodium | 277.45mg | 12% | |
| Potassium | 189.04mg | 4% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 16.44g | 33% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 466.4mg | 47% | |
| Amount Per 100 g | |||
| Calories | 213.79 Kcal (895 kJ) | ||
| Calories from fat | 143.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 50% | |
|---|---|---|---|
| Cholesterol | 33.15mg | 23% | |
| Sodium | 134.91mg | 12% | |
| Potassium | 91.92mg | 4% | |
| Total Carbs | 6.81g | 5% | |
| Sugars | 0.7g | 6% | |
| Dietary Fiber | 0.98g | 8% | |
| Protein | 8g | 33% | |
| Vitamin C | 0.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 226.8mg | 47% | |
* 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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