Lightened-Up French Onion Soup with Gruyere Toasts

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

Lightened-Up French Onion Soup with Gruyere Toasts

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Gruyere Toasts

A reimagined French onion soup that strikes the perfect balance between deep, caramelized onion sweetness and a light, savory broth. Topped with crisp whole wheat Gruyere toasts layered with tender, lean roast beef, this dish offers a comforting, gourmet experience that delights your senses without compromising your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
40.2g
Fat
17g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (~300g)

1 Garlic Clove

2 cups Low-Sodium Beef Broth

1 tsp Olive Oil

1 slice Whole Wheat Bread

1 oz Gruyere Cheese

3 oz Lean Roast Beef

Pinch of Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the yellow onions thinly. In a medium pot, heat the olive oil over medium heat and add the onions along with a minced garlic clove. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 15-20 minutes.

  • 2

    Add the bay leaf and a pinch of dried thyme to the pot. Pour in the low-sodium beef broth and bring the mixture to a simmer. Allow it to gently bubble for 10 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 3

    While the soup simmers, preheat your broiler. Place the whole wheat bread slice on a baking sheet. Top the bread with the Gruyere cheese and layer the thinly sliced lean roast beef on top.

  • 4

    Broil the toast for a few minutes until the cheese is melted and begins to brown slightly. Keep a close eye to prevent burning.

  • 5

    Remove the bay leaf from the soup. Serve the hot, aromatic French onion soup in a bowl alongside the Gruyere and roast beef toast, allowing you to dip the crunchy, savory toast into the bowl for a delicious, balanced bite.

Lightened-Up French Onion Soup with Gruyere Toasts

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

Lightened-Up French Onion Soup with Gruyere Toasts

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Gruyere Toasts

A reimagined French onion soup that strikes the perfect balance between deep, caramelized onion sweetness and a light, savory broth. Topped with crisp whole wheat Gruyere toasts layered with tender, lean roast beef, this dish offers a comforting, gourmet experience that delights your senses without compromising your nutritional goals.

NUTRITION

490kcal
Protein
40.2g
Fat
17g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (~300g)

1 Garlic Clove

2 cups Low-Sodium Beef Broth

1 tsp Olive Oil

1 slice Whole Wheat Bread

1 oz Gruyere Cheese

3 oz Lean Roast Beef

Pinch of Dried Thyme

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Slice the yellow onions thinly. In a medium pot, heat the olive oil over medium heat and add the onions along with a minced garlic clove. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 15-20 minutes.

  • 2

    Add the bay leaf and a pinch of dried thyme to the pot. Pour in the low-sodium beef broth and bring the mixture to a simmer. Allow it to gently bubble for 10 minutes so that the flavors meld together. Season with salt and pepper to taste.

  • 3

    While the soup simmers, preheat your broiler. Place the whole wheat bread slice on a baking sheet. Top the bread with the Gruyere cheese and layer the thinly sliced lean roast beef on top.

  • 4

    Broil the toast for a few minutes until the cheese is melted and begins to brown slightly. Keep a close eye to prevent burning.

  • 5

    Remove the bay leaf from the soup. Serve the hot, aromatic French onion soup in a bowl alongside the Gruyere and roast beef toast, allowing you to dip the crunchy, savory toast into the bowl for a delicious, balanced bite.