YOUR SOLIN GENERATED RECIPE
Lightened-Up French Onion Soup with Herb-Crusted Sourdough
Enjoy a soulful bowl of French onion soup elevated with a lean grilled chicken boost and an herb-crusted sourdough topping. Caramelized onions meld with a rich, reduced-sodium chicken broth and a hint of garlic and thyme, while a slice of crusty sourdough baked with aromatic herbs and a sprinkling of low‐fat Swiss cheese crowns the dish for a delightful balance of texture and flavor.
INGREDIENTS
1 large Yellow Onion (150g)
350 ml Reduced-Sodium Chicken Broth
1 tsp Olive Oil
3 oz Grilled Chicken Breast (skinless)
1 oz Low-Fat Swiss Cheese
1 slice Sourdough Bread (70g)
1 Garlic Clove
A pinch each of Dried Thyme and Bay Leaf
PREPARATION
Slice the yellow onion thinly and mince the garlic clove.
Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic. Cook slowly, stirring occasionally, until the onions are deeply caramelized, about 15-20 minutes.
Pour in the reduced-sodium chicken broth and add a pinch of dried thyme and a bay leaf. Bring to a gentle simmer and allow flavors to meld for 10 minutes.
Stir in the diced grilled chicken breast, warming it through in the simmering soup.
Preheat your broiler. Place the sourdough bread slice on an oven-safe dish. Sprinkle the low-fat Swiss cheese evenly on top and toast under the broiler until the cheese is melted and the edges of the bread become herb-crusted and crispy, about 2-3 minutes.
Ladle the hot soup into a bowl and carefully place the herb-crusted sourdough atop, letting it soak slightly before enjoying.
Serve immediately and savor the blend of rich, caramelized flavor with lean protein and crunchy, savory bread.