Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup onions, chopped
- 4 1/2-inch-thick crusty whole wheat b, read slices
- 3 cup leeks, (white & green parts only
- 1 garlic cloves, peel; halved
- 2 tbsp grated low-fat swiss or gruyere che, ese
- 1 bunch green onions, thinly sliced
- 2 cup dry white wine
- 4 cup beef stock or canned unsalted broth
- 1 tbsp fresh parsley
- =
Directions
Combine first 3 ingredients in large nonstick saucepan. Cover and
cook over medium-low heat until vegetables are tender and pale
golden, stirring frequently, about 25 minutes. Add wine, increase
heat to high and boil uncovered until liquid is reduced by half,
about 5 minutes. Add beef stock and reduce heat to medium and simmer
until vegetables are very tender and liquid is slightly reduced,
about 35 minutes.
Preheat oven to 350 degrees. Arrange bread slices on cookie sheet.
Rub each slice with cut side of garlic clove. Bake bread until lighly
toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon
cheese; return to oven and bake until cheese melts, about 3 minutes.
Place bread slices in 4 bowls. Ladle soup over. Sprinkle with
parsley. Per serving: calories 220; fat 2g; sodium 190mg; cholesterol
Servings: 4