4 Serves
91 Mins
Peel and thinly slice the yellow onions using a chef's knife on a cutting board.
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AmericanVitamin K
41 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
283 mg / 4,700 mgSodium
1642 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Add the sliced onions to the Dutch oven and cook, stirring frequently, until they are deeply caramelized and golden brown.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Cover and simmer the soup to allow the flavors to meld together.
Season the soup with salt and black pepper to taste before serving hot.
56
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g44
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French5
g22
g10
g
French