Lightened-Up French Onion Soup with Herb-Crusted Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up French Onion Soup with Herb-Crusted Sourdough

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Herb-Crusted Sourdough

A comforting bowl of light French onion soup featuring sweet, caramelized onions in a savory low-sodium broth gently enriched with a dollop of low-fat Greek yogurt, served alongside a slice of herb-infused sourdough and crowned with a perfectly poached egg. Enjoy the interplay of tangy, rich, and herby flavors in every spoonful.

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NUTRITION

555kcal
Protein
37.6g
Fat
14.7g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 large Yellow Onions (300g)

3 cloves Garlic (9g)

1 tsp Olive Oil (for soup)

4 cups Low Sodium Beef Broth

1/2 cup Low-Fat Greek Yogurt

1 slice Sourdough Bread (60g)

1/2 tsp Olive Oil (for crust)

1 tsp Mixed Dried Herbs

1 Poached Egg

Salt & Pepper to taste

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PREPARATION

  • 1

    Thinly slice the onions and mince the garlic.

  • 2

    In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the onions and a pinch of salt, and sauté until they become soft and start to caramelize, about 20 minutes, stirring occasionally.

  • 3

    Add the minced garlic and cook for an additional 2 minutes until fragrant.

  • 4

    Pour in the low sodium beef broth and bring the mixture to a simmer. Allow it to cook for another 10 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the low-fat Greek yogurt. Season the soup with salt and pepper to taste.

  • 6

    Meanwhile, preheat a skillet over medium heat. Brush the sourdough bread with 1/2 teaspoon olive oil and sprinkle with mixed dried herbs on both sides. Toast the bread in the skillet until lightly golden and crispy.

  • 7

    In a separate small pot, poach an egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 8

    Ladle the hot soup into serving bowls, place the toasted herb-crusted sourdough on the side or floated on top, and gently add the poached egg to each bowl. Enjoy immediately.

Lightened-Up French Onion Soup with Herb-Crusted Sourdough

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up French Onion Soup with Herb-Crusted Sourdough

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Herb-Crusted Sourdough

A comforting bowl of light French onion soup featuring sweet, caramelized onions in a savory low-sodium broth gently enriched with a dollop of low-fat Greek yogurt, served alongside a slice of herb-infused sourdough and crowned with a perfectly poached egg. Enjoy the interplay of tangy, rich, and herby flavors in every spoonful.

NUTRITION

555kcal
Protein
37.6g
Fat
14.7g
Carbs
69.8g

SERVINGS

1 serving

INGREDIENTS

2 large Yellow Onions (300g)

3 cloves Garlic (9g)

1 tsp Olive Oil (for soup)

4 cups Low Sodium Beef Broth

1/2 cup Low-Fat Greek Yogurt

1 slice Sourdough Bread (60g)

1/2 tsp Olive Oil (for crust)

1 tsp Mixed Dried Herbs

1 Poached Egg

Salt & Pepper to taste

PREPARATION

  • 1

    Thinly slice the onions and mince the garlic.

  • 2

    In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the onions and a pinch of salt, and sauté until they become soft and start to caramelize, about 20 minutes, stirring occasionally.

  • 3

    Add the minced garlic and cook for an additional 2 minutes until fragrant.

  • 4

    Pour in the low sodium beef broth and bring the mixture to a simmer. Allow it to cook for another 10 minutes to meld the flavors.

  • 5

    Remove the pot from heat and stir in the low-fat Greek yogurt. Season the soup with salt and pepper to taste.

  • 6

    Meanwhile, preheat a skillet over medium heat. Brush the sourdough bread with 1/2 teaspoon olive oil and sprinkle with mixed dried herbs on both sides. Toast the bread in the skillet until lightly golden and crispy.

  • 7

    In a separate small pot, poach an egg until the white is set but the yolk remains runny, about 3-4 minutes.

  • 8

    Ladle the hot soup into serving bowls, place the toasted herb-crusted sourdough on the side or floated on top, and gently add the poached egg to each bowl. Enjoy immediately.