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Onion Soup With Port Recipe
|Meaty beef shank slice||4 (Each 1 Inch Thick)|
|Onions||6 Large, chopped|
|Water||10 Cup (160 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Egg whites||2 , beaten until frothy|
|Onions||4 Large, sliced|
|Butter||4 Tablespoon, melted|
|White port||3 Tablespoon|
|Shredded gruyere cheese/Danish samsoe cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 5815 Calories from Fat 2511
% Daily Value*
Total Fat 280 g431.4%
Saturated Fat 120.2 g600.9%
Trans Fat 0 g
Cholesterol 1141.1 mg
Sodium 4545 mg189.4%
Total Carbohydrates 294 g98%
Dietary Fiber 53.3 g213.2%
Sugars 133.2 g
Protein 512 g1023.2%
Vitamin A 35.3% Vitamin C 385.6%
Calcium 133.3% Iron 321.3%
*Based on a 2000 Calorie diet
Bring mixture to a boil; cover and simmer for about 2 1/2 hours.
Discard bones and fat; set meat aside.
Strain broth; discard onions, bay leaf.
If desired, clarify the broth in this manner: Bring broth to a boil and vigorously beat in the egg whites (use a wire whip or rotary beater).
Take pan from heat and let broth settle for one or two minutes.
Moisten a muslin cloth (dish towel) in cold water and wring dry.
Line a large strainer with cloth and pour broth through.
Discard egg white.
Lightly brown sliced onions in melted butter.
Add broth and simmer for 10 minutes or until onions are tender.
Add meat, and wine and salt to taste.
Ladle soup into bowls; spoon shredded cheese into each serving.