French Onion Soup With Browned Garlic

Vegetarian
Vegan
Dairy Free
Health score
9%
French Onion Soup With Browned Garlic
70 min.
6
255kcal

Suggestions

Looking for a delicious and versatile soup recipe that fits into various meal categories - as a hearty main course, an appetizing antipasti, or a satisfying snack? Look no further! This French Onion Soup with Browned Garlic is a delightful vegetarian, vegan, and dairy-free option that promises to tantalize your taste buds. With a preparation time of 70 minutes, it's perfect for a leisurely weekend cooking project that yields six generous servings. Each bowl comes with a caloric content of 255 kcal, offering a balanced and nutritious meal.

This recipe introduces the rich, deep flavors of dry sherry, slowly caramelized onions, and the aromatic touch of browned garlic, all simmered in a flavorful vegetable broth. The addition of whole wheat flour not only thickens the soup but also adds a subtle complexity to its overall taste. Served with slices of toasted French bread, this soup is a comforting, warm embrace for your palate.

Whether you're a dedicated vegetarian, looking to explore vegan options, or simply seeking a dairy-free delight, this French Onion Soup with Browned Garlic hits all the right notes. Its aromatic depth and hearty texture make it a standout dish that's sure to please a crowd. So, why not give it a try and elevate your soup game with this flavor-packed, dietary-friendly recipe?

Ingredients

  • cup sherry dry
  • slices bread french toasted
  • cloves garlic minced
  • 0.5 teaspoon pepper black
  •  onion thinly sliced
  • servings salt to taste
  • cups vegetable stock 
  • tablespoon flour whole wheat

Equipment

  • bowl
  • ladle
  • pot

Directions

  1. In a large, heavy stockpot over medium heat, cook sherry until bubbling.
  2. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
  3. Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
  4. Stir in flour and cook for 2 minutes.
  5. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Nutrition Facts

Calories255kcal
Protein14.26%
Fat6.57%
Carbs79.17%

Properties

Glycemic Index
38.25
Glycemic Load
28.62
Inflammation Score
-7
Nutrition Score
11.213478321614%

Flavonoids

Malvidin
0.02mg
Catechin
0.31mg
Epicatechin
0.22mg
Hesperetin
0.16mg
Naringenin
0.15mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
3.67mg
Kaempferol
0.49mg
Myricetin
0.1mg
Quercetin
14.98mg

Nutrients percent of daily need

Calories:255.14kcal
12.76%
Fat:1.68g
2.58%
Saturated Fat:0.38g
2.38%
Carbohydrates:45.55g
15.18%
Net Carbohydrates:42.63g
15.5%
Sugar:7.83g
8.7%
Cholesterol:0mg
0%
Sodium:1211.49mg
52.67%
Alcohol:4.12g
100%
Alcohol %:1.53%
100%
Protein:8.2g
16.41%
Vitamin B1:0.51mg
33.68%
Manganese:0.62mg
31.06%
Selenium:20.08µg
28.68%
Folate:93.73µg
23.43%
Vitamin B2:0.31mg
18.01%
Vitamin B3:3.3mg
16.52%
Iron:2.9mg
16.12%
Vitamin B6:0.24mg
11.88%
Fiber:2.92g
11.66%
Phosphorus:106.98mg
10.7%
Magnesium:34.83mg
8.71%
Vitamin C:6.83mg
8.28%
Copper:0.15mg
7.4%
Vitamin A:336.59IU
6.73%
Potassium:234.88mg
6.71%
Calcium:63.15mg
6.31%
Zinc:0.92mg
6.16%
Vitamin B5:0.36mg
3.58%
Vitamin K:1.27µg
1.21%
Vitamin E:0.16mg
1.08%
Source:Allrecipes