Frenchdinnervegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Onion Soup
From The table, 1889
Serves 6
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
211Calories
7 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein7.1 g
Carbohydrates38 g
Fiber2.7 g
Sugars5.8 g
Total Fat7.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol16 mg
Sodium916 mg
Potassium161 mg
Calcium123 mg
Iron2.2 mg
Magnesium23 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate72 mcg
Choline13 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 108. The excerpt below is the record exactly as published.
Onion Soup. — Brown two onions in a saucepan with one ounce of butter, stir in a little flour, and moisten with three pints of white broth (No. 99); season with half a tablespoonful of salt and a teaspoonful of pepper, and cook for ten minutes. Place six pieces of toasted bread in a bowl; cover them with fine slices of Swiss cheese
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