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Main Ingredients | Onions, Butter |
Cuisine | French |
Course | Soups |
Prep Time | 10-15 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 3 onions, sliced
- 3 tablespoons butter
- Salt to taste
- Black pepper powder to taste
- 2 teaspoons cornflour
- Cheese balls
- 5-6 black peppercorns, crushed
- 6 tablespoons processed cheese, grated
- 2 tablespoons fresh parsley, chopped
Method
- Heat butter in a pan and sauté the onions on low heat for ten to fifteen minutes or until golden brown.
- Add five cups of water, salt and pepper powder and bring the mixture to a boil.
- Mix corn flour in one cup of water and add to the soup. Simmer for five to seven minutes.
- Mix together processed cheese with crushed peppercorns and parsley and shape into small balls.
- Just before serving add the cheese balls to the soup, garnish with parsley and serve hot.
Nutrition Info
Calories | 718 |
Carbohydrates | 43.1 |
Protein | 19.2 |
Fat | 52.1 |
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