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 lighter twist on the classic French Onion Soup, featuring sweet, slow-simmered onions and tender lean beef sirloin, infused with aromatic thyme and a splash of balsamic vinegar. Topped with a crisp, herb-crusted sourdough slice crowned with melted Gruyère cheese, this comforting bowl delivers savory depth with a modern, health-conscious upgrade.

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NUTRITION

506kcal
Protein
37.3g
Fat
19.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

3 ounces Lean Beef Sirloin

2 cups Low Sodium Beef Broth

1 teaspoon Fresh Thyme Leaves

1 teaspoon Balsamic Vinegar

1 slice Sourdough Bread

1 ounce Gruyère Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Thinly slice the onions.

  • 2

    Heat the olive oil in a saucepan over medium heat and add the sliced onions. Sauté until they begin to soften and caramelize, about 10-12 minutes.

  • 3

    In a separate pan, quickly sear the lean beef sirloin strips until lightly browned on all sides, then set aside.

  • 4

    Add the beef broth to the caramelized onions along with the thyme and balsamic vinegar. Bring the mixture to a simmer.

  • 5

    Return the browned beef strips to the soup and allow everything to gently simmer together for an additional 5 minutes to meld the flavors.

  • 6

    Meanwhile, preheat your broiler. Place the sourdough bread slice on a baking sheet and toast until lightly crisp. Sprinkle with a little extra thyme if desired.

  • 7

    Once the bread is toasted, top it evenly with Gruyère cheese. Place under the broiler just until the cheese melts and lightly browns.

  • 8

    Ladle the hot soup into bowls and serve with the herb-crusted, cheese-topped sourdough on the side or floating atop the soup.

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 lighter twist on the classic French Onion Soup, featuring sweet, slow-simmered onions and tender lean beef sirloin, infused with aromatic thyme and a splash of balsamic vinegar. Topped with a crisp, herb-crusted sourdough slice crowned with melted Gruyère cheese, this comforting bowl delivers savory depth with a modern, health-conscious upgrade.

NUTRITION

506kcal
Protein
37.3g
Fat
19.7g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

3 ounces Lean Beef Sirloin

2 cups Low Sodium Beef Broth

1 teaspoon Fresh Thyme Leaves

1 teaspoon Balsamic Vinegar

1 slice Sourdough Bread

1 ounce Gruyère Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Thinly slice the onions.

  • 2

    Heat the olive oil in a saucepan over medium heat and add the sliced onions. Sauté until they begin to soften and caramelize, about 10-12 minutes.

  • 3

    In a separate pan, quickly sear the lean beef sirloin strips until lightly browned on all sides, then set aside.

  • 4

    Add the beef broth to the caramelized onions along with the thyme and balsamic vinegar. Bring the mixture to a simmer.

  • 5

    Return the browned beef strips to the soup and allow everything to gently simmer together for an additional 5 minutes to meld the flavors.

  • 6

    Meanwhile, preheat your broiler. Place the sourdough bread slice on a baking sheet and toast until lightly crisp. Sprinkle with a little extra thyme if desired.

  • 7

    Once the bread is toasted, top it evenly with Gruyère cheese. Place under the broiler just until the cheese melts and lightly browns.

  • 8

    Ladle the hot soup into bowls and serve with the herb-crusted, cheese-topped sourdough on the side or floating atop the soup.