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 reimagined classic French Onion Soup made lighter without sacrificing flavor. Sweet caramelized onions mingle with a savory chicken broth, finished with a sprinkle of reduced-fat Gruyère and served alongside a crisp, herb-crusted slice of sourdough. This dish offers a satisfying balance of rich taste and clean eating that fits perfectly into a mindful meal plan.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
39.3g
Fat
13.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

2 cups Low-Sodium Chicken Broth

3 ounces Grilled Chicken Breast

1 ounce Reduced-Fat Gruyère Cheese

1 slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 Bay Leaf

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the onions. In a medium saucepan, heat the olive oil over medium heat and add the onions. Sauté until they become soft and start to caramelize, about 15-20 minutes, stirring occasionally.

  • 2

    Add the low-sodium chicken broth, fresh thyme, rosemary, and bay leaf to the pan. Bring the mixture to a simmer and let it cook for an additional 10 minutes to meld the flavors. Season with salt and pepper to taste.

  • 3

    While the soup simmers, preheat your oven to 375°F. Lightly brush the sourdough bread with a bit of olive oil and sprinkle a small pinch of thyme and rosemary on top. Toast the bread in the oven for about 5-7 minutes until crisp and aromatic.

  • 4

    Warm the pre-cooked grilled chicken breast (3 ounces) if needed, then slice it thinly or shred it.

  • 5

    Ladle the hot soup into a bowl. Top with the sliced grilled chicken breast and sprinkle the reduced-fat Gruyère cheese over the top.

  • 6

    Place the herb-crusted sourdough either in the bowl or on the side as a crunchy accompaniment. Enjoy your light yet satisfying bowl of French Onion Soup with a protein boost.

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 reimagined classic French Onion Soup made lighter without sacrificing flavor. Sweet caramelized onions mingle with a savory chicken broth, finished with a sprinkle of reduced-fat Gruyère and served alongside a crisp, herb-crusted slice of sourdough. This dish offers a satisfying balance of rich taste and clean eating that fits perfectly into a mindful meal plan.

NUTRITION

421kcal
Protein
39.3g
Fat
13.9g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

2 cups Low-Sodium Chicken Broth

3 ounces Grilled Chicken Breast

1 ounce Reduced-Fat Gruyère Cheese

1 slice Sourdough Bread

1 teaspoon Olive Oil

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

1 Bay Leaf

Salt & Pepper to taste

PREPARATION

  • 1

    Thinly slice the onions. In a medium saucepan, heat the olive oil over medium heat and add the onions. Sauté until they become soft and start to caramelize, about 15-20 minutes, stirring occasionally.

  • 2

    Add the low-sodium chicken broth, fresh thyme, rosemary, and bay leaf to the pan. Bring the mixture to a simmer and let it cook for an additional 10 minutes to meld the flavors. Season with salt and pepper to taste.

  • 3

    While the soup simmers, preheat your oven to 375°F. Lightly brush the sourdough bread with a bit of olive oil and sprinkle a small pinch of thyme and rosemary on top. Toast the bread in the oven for about 5-7 minutes until crisp and aromatic.

  • 4

    Warm the pre-cooked grilled chicken breast (3 ounces) if needed, then slice it thinly or shred it.

  • 5

    Ladle the hot soup into a bowl. Top with the sliced grilled chicken breast and sprinkle the reduced-fat Gruyère cheese over the top.

  • 6

    Place the herb-crusted sourdough either in the bowl or on the side as a crunchy accompaniment. Enjoy your light yet satisfying bowl of French Onion Soup with a protein boost.