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You Are Here Health and Nutrition > Recipes

Health and Nutrition

Onion Soup with Roasted Sunflower Kernel

Onion Soup with Roasted Sunflower Kernel 4 medium or 3 large onions
2 Tbsp. butter or margarine
2 1/4 cups beef stock
1 cup white wine
1/2 tsp. caraway seeds
Pepper, to taste
1/3 cup roasted sunflower kernel
8 slices French bread
1 cup Gruyere or Swiss cheese, grated
Preheat oven to 350F.

Peel onions; slice thinly. Melt butter in heavy skillet; add onions and cook until onions are clear or transparent. Add beef stock, wine, caraway seeds, and pepper; simmer 5 to 10 minutes. Ladle soup into four oven-proof soup bowls; place 2 slices of bread on top of soup in each bowl. Sprinkle with sunflower kernel and cheese. Bake until golden brown.

For crusty tops, place soup bowls under broiler for several minutes before serving.

4 servings
Per serving: Calories, 445; protein, 20 g; carbohydrates, 39 g; fiber, 4.2 g; fat, 23 g; cholesterol, 47 mg; sodium, 700 mg

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