Directions:
- Melt the butter in a large lidded saucepan, stir in the onions, garlic and sugar and toss to coat in butter. Fry gently for 20 mins until rich golden brown and softened.
- Pour in the chicken stock and wine, bring to the boil, cover and simmer gently for at least 30 mins more if time allows - you want the onions to break down.
- Gradually stir in the Gruyere over a low heat.
- Blend the cornflour (cornstarch) to a smooth paste with the Kirsch and spoon a ladle of hot soup into the cornflour and stir well. Return this mix to the pan and keep stirring until soup thickens.
- Season to taste with nutmeg salt and freshly ground black pepper.
- Hand round bowls of croutons and extra grated gruyere to top the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 374.76 Kcal (1569 kJ) | ||
| Calories from fat | 159.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.73g | 27% | |
|---|---|---|---|
| Cholesterol | 54.31mg | 18% | |
| Sodium | 316.74mg | 13% | |
| Potassium | 449.65mg | 10% | |
| Total Carbs | 27g | 9% | |
| Sugars | 10.65g | 43% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 14.93g | 30% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 343.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 90.77 Kcal (380 kJ) | ||
| Calories from fat | 38.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 27% | |
|---|---|---|---|
| Cholesterol | 13.15mg | 18% | |
| Sodium | 76.71mg | 13% | |
| Potassium | 108.9mg | 10% | |
| Total Carbs | 6.54g | 9% | |
| Sugars | 2.58g | 43% | |
| Dietary Fiber | 0.73g | 12% | |
| Protein | 3.62g | 30% | |
| Vitamin C | 2.6mg | 18% | |
| Calcium | 83.3mg | 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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