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

Enjoy a reimagined classic with layers of sweet caramelized onions simmered in a savory low-sodium beef broth, enhanced by tender slices of lean beef and a sprinkle of nutty Gruyère. This soul-warming soup is topped with a crisp herb-crusted sourdough slice, delivering a delightful crunch that perfectly complements the silky broth.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
32.5g
Fat
15.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

2 cloves Garlic

2 cups Low-Sodium Beef Broth

3 ounces Lean Beef Round Steak

0.5 ounce Gruyère Cheese, shredded

1 slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Balsamic Vinegar

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the onions and mince the garlic. In a medium pot, heat the olive oil over medium heat.

  • 2

    Sauté the onions and garlic until the onions become soft and begin to caramelize, about 15 minutes.

  • 3

    Deglaze the pot with balsamic vinegar, stirring to lift the fond from the bottom.

  • 4

    Pour in the low-sodium beef broth and bring to a gentle simmer. Add salt, pepper, and fresh thyme, and allow the soup to simmer for an additional 10 minutes.

  • 5

    While the soup simmers, heat a skillet over medium-high heat. Sear the lean beef slices (cut from the round steak) until just cooked through, about 2 minutes per side. Remove and set aside.

  • 6

    Preheat your broiler. Lightly brush the sourdough bread with a tiny bit more olive oil and sprinkle with a pinch of thyme. Broil until the bread is crisp and lightly toasted, about 2-3 minutes.

  • 7

    Ladle the soup into bowls, add a few slices of the seared beef into each bowl, and top with the toasted sourdough. Sprinkle grated Gruyère cheese over the top.

  • 8

    Place the bowls under the broiler for 1-2 minutes until the cheese melts and becomes bubbly. Serve hot and enjoy the warm, comforting flavors.

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

Enjoy a reimagined classic with layers of sweet caramelized onions simmered in a savory low-sodium beef broth, enhanced by tender slices of lean beef and a sprinkle of nutty Gruyère. This soul-warming soup is topped with a crisp herb-crusted sourdough slice, delivering a delightful crunch that perfectly complements the silky broth.

NUTRITION

400kcal
Protein
32.5g
Fat
15.1g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

2 cloves Garlic

2 cups Low-Sodium Beef Broth

3 ounces Lean Beef Round Steak

0.5 ounce Gruyère Cheese, shredded

1 slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Balsamic Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Thinly slice the onions and mince the garlic. In a medium pot, heat the olive oil over medium heat.

  • 2

    Sauté the onions and garlic until the onions become soft and begin to caramelize, about 15 minutes.

  • 3

    Deglaze the pot with balsamic vinegar, stirring to lift the fond from the bottom.

  • 4

    Pour in the low-sodium beef broth and bring to a gentle simmer. Add salt, pepper, and fresh thyme, and allow the soup to simmer for an additional 10 minutes.

  • 5

    While the soup simmers, heat a skillet over medium-high heat. Sear the lean beef slices (cut from the round steak) until just cooked through, about 2 minutes per side. Remove and set aside.

  • 6

    Preheat your broiler. Lightly brush the sourdough bread with a tiny bit more olive oil and sprinkle with a pinch of thyme. Broil until the bread is crisp and lightly toasted, about 2-3 minutes.

  • 7

    Ladle the soup into bowls, add a few slices of the seared beef into each bowl, and top with the toasted sourdough. Sprinkle grated Gruyère cheese over the top.

  • 8

    Place the bowls under the broiler for 1-2 minutes until the cheese melts and becomes bubbly. Serve hot and enjoy the warm, comforting flavors.