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Soupe à l'oignon
Give a review!S'il ne fallait garder qu'une seule soupe, ce serait bien celle là !
Ingredients
Make sure you have...
Utensils
Oven, Cook expert, Parchment paper
recipe
Step 1
Épluchez les oignons et émincez-les. Placez-les dans le bol avec une noisette de beurre et lancez le programme expert, 5 minutes/vitesse 1A/140°C.
Step 2
(Optional: add 1 tablespoon of flour per person).
Step 3
Rajoutez 300 g d'eau par personne et le bouillon de volaille. (Optionnel : vous pouvez ajouter un filet de vin blanc selon vos goûts). Lancez le programme expert, 20 minutes/vitesse 1A/140°C.
Step 4
Meanwhile, place the bread on an ovenproof baking sheet, sprinkle with grated cheese and bake on grill mode until the cheese is melted.
Step 5
Serve the soup in a bowl and place the toast on top.
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 384 cal. |
| Fat | 14 g |
| Carbohydrates | 42 g |
| Protein | 16 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Soupe à l'oignon" contains 384 Energy, 14 g of Fat, 42 g of Carbohydrates, 16 g of Protein, 11 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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