4 Serves
103 Mins
Thinly slice the yellow onions and mince the garlic cloves using a chef's knife on a cutting board.
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Vitamin K
39 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
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
279 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
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat, then add the onions and cook, stirring frequently, until they are deeply caramelized and golden brown.
Stir in the minced garlic and cook for another minute until fragrant, then add the vegetable broth and bring to a gentle simmer.
Simmer the soup uncovered to allow flavors to meld, then season with salt and black pepper to taste.
25
g75
g24
g
