Onion Soup with Roasted Sunflower Kernel
Onion soup with sunflower
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 350ºF.

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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