This recipe has Calories as 68.8% and Sodium as 69.1% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.5% of RDA
• Calories: 68.8% of RDA
• Carbs: 24.1% of RDA
• Fat (total lipid): 41.7% of RDA
• Fiber: 15.5% of RDA
• Fructose: 15.3% of RDA
• Protein: 30.2% of RDA
• Sodium: 69.1% of RDA
• Sugar: 46.4% of RDA
• Vitamin A (IU): 35.6% of RDA
• Vitamin B6: 20.0% of RDA
• Vitamin C: 20.9% of RDA
• Iron: 19.2% of RDA
• Magnesium: 20.2% of RDA
• Manganese: 16.0% of RDA
• Niacin: 40.3% of RDA
• Potassium: 14.1% of RDA
• Zinc: 22.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
1.
In a large Dutch oven or soup pot, melt the butter over medium heat.
2.
Add the sliced onions and garlic to the pot, season with salt and pepper, and cook stirring regularly, until the onions are a deep caramel color, about 30 minutes to an hour.
3.
Dust the onions with the flour and cook, stirring for about five minutes to toast the flour and rid it of its raw taste.
4.
Add the white wine and cook, stirring until the wine almost evaporates completely. This happens almost instantly.
5.
Add 2 sprigs parsley, thyme, peppercorns and bayleaf to cheesecloth and make into a satchel.
6.
Add the herb sachet, the stock and a pinch of salt. Bring to a boil, then lower the heat and let simmer 40 to 60 minutes.
7.
Meanwhile, preheat the oven to 350ºF. Slice the baguette into one-inch thick rounds. Place rounds on a baking sheet, and toast in the oven until lightly golden, about 10 minutes. Remove pan from the oven and let cool.
8.
Preheat the broiler.
9.
Taste the soup. Add more salt and pepper if necessary. Remove the sachet and discard. Ladle the soup into individual ovenproof serving bowls.
10.
Cover each with two baguette rounds. Top each generously with the grated cheese. Top each with a pinch of chopped parsley. Place bowls on a baking sheet and place under the broiler. Broil until the cheese melts.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1377
Protein 33.9 g
Carbohydrates 66.3 g
Iron 3.63 mg
Fiber 4.35 g
Calcium 84.9 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
