French beetle soup with white dry wine


  • Time 50 minutes
  • Servings 6 People
Ingredients
Instructions
  • 1 The beam is cleaned and cut with thin half-colps. Smell oil in a fat-dong casserole and passionate the onion under the roof, laughing softly for about 8 to 10 minutes. Remove the lid, add the fire and fire the onion to an intense golden color of about 7 to 8 minutes.
  • 2 Bulon and wine in the castrate, whip to boiling, light to the weak, and wear the soup for 15 minutes. Then you'll be able to squeeze.
  • 3 The cheese on the small terrace. Bagette cut six slices of medium thickness and lightly fry on the one side by a slightly smeared butter. Put therthic cheese on the slices of the bageta (in the uncharted side) and put it in the oven for 3 to 4 minutes until the cheese is scattered
  • 4 Split the bulb soup into the glynes, put the toast with the cheese in every detail, make sure it's on the surface and it doesn't turn. Get to the table right away.
Nutrition Facts
  • Calories 460
  • Total Fat 17,2 g
  • Protein 14,6 g
  • Total Carbohydrate 460 g
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