YOUR SOLIN GENERATED RECIPE
Lightened-Up French Onion Soup with Herb-Crusted Sourdough
A refined twist on the classic French onion soup featuring sweet, slow-caramelized onions in a savory low-sodium beef broth, crowned with tender lean roast beef and topped with a crisp, herb-infused sourdough toast layered with a light melting of low-fat Swiss cheese. This dish offers a balanced and satisfying meal with a delightful mix of textures and robust flavors.
INGREDIENTS
1 large Yellow Onion (150g)
1 teaspoon Olive Oil (5g)
2 cloves Garlic
2 cups Low Sodium Beef Broth (480g)
3 ounces Lean Roast Beef (85g)
1 slice Sourdough Bread (60g)
0.5 ounce Low Fat Swiss Cheese (14g)
Pinch of fresh Thyme and Rosemary
PREPARATION
Thinly slice the yellow onion and mince the garlic.
Heat the olive oil in a medium pot over medium heat. Add the onions and garlic, and cook slowly, stirring occasionally, until they become deeply caramelized, about 20 minutes.
Pour in the low sodium beef broth and bring the mixture to a gentle simmer. Allow it to cook for an additional 5 minutes to meld the flavors.
While the soup simmers, preheat your broiler. Place the sourdough slice on a baking tray. Lightly brush with a tiny bit of olive oil and sprinkle with the fresh thyme and rosemary.
Broil the sourdough for 1-2 minutes until the edges turn golden and crispy. Remove from the oven and set aside.
Pour the hot soup into a serving bowl. Top with the lean roast beef slices evenly.
Place the herb-crusted sourdough on top of the soup and sprinkle the low fat Swiss cheese over it. If desired, briefly broil the assembled bowl for 1-2 minutes until the cheese slightly melts.
Serve immediately and enjoy this light yet flavorful meal.