French onion soup
- Good for lunch
Less suited for dinner.
French onion soup with separately toasted bread and Gruyère; 6 servings.
6 servingsFinal yield 2,250 g
Ingredients
- 800 gOnions, raw
- 40 gButter, without salt
- 30 gWheat flour, white, all-purpose, unenriched
- 150 gAlcoholic beverage, wine, table, white
- 600 gSoup, beef broth, less/reduced sodium, ready to serve
- 600 gBeverages, water, tap, drinking
- 3 gThyme, fresh
- 160 gBread, French or Vienna
- 180 gCheese, gruyere
Method
- Prepare 800 g onion and cut it into thin half-moons. Prepare 160 g bread and 180 g Gruyère; cut bread into eight slices and grate the cheese.
- Melt 40 g butter in a wide pot, add onion, and caramelise over moderate heat while stirring often for 30 minutes.
- Stir in 30 g flour, pour in 150 g white wine, 600 g beef stock and 600 g drinking water, add 3 g thyme and simmer for 13 minutes.
- Top bread with Gruyère and bake at 220 °C for six minutes until the cheese bubbles. Divide soup among six bowls and place one cheese crouton on each.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,996.3 kcal
- Protein
- 90.2 g
- Fat
- 96.1 g
- Total carbohydrate (by difference)
- 187.1 g
- Total dietary fibre (USDA)
- 18.4 g
- Saturated fatty acids
- 55.7 g
- Sodium
- 3,667.2 mg
- Salt (sodium × 2.5)
- 9.2 g
Per serving
- Energy
- 332.7 kcal
- Protein
- 15 g
- Fat
- 16 g
- Total carbohydrate (by difference)
- 31.2 g
- Total dietary fibre (USDA)
- 3.1 g
- Saturated fatty acids
- 9.3 g
- Sodium
- 611.2 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 88.7 kcal
- Protein
- 4 g
- Fat
- 4.3 g
- Total carbohydrate (by difference)
- 8.3 g
- Total dietary fibre (USDA)
- 0.82 g
- Saturated fatty acids
- 2.5 g
- Sodium
- 163 mg
- Salt (sodium × 2.5)
- 0.41 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Milk, Sulphites
May contain: Egg, Soy, Celery, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal