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 modern twist on the classic French Onion Soup, featuring deeply caramelized onions, lean turkey breast for an extra protein boost, and a crisp sourdough slice crowned with a light herb crust and melted low‐fat Swiss cheese. Every spoonful brings comfort and a vibrant blend of savory flavors with a clean, balanced finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
44g
Fat
8.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (~200g)

3 ounces Lean Turkey Breast (~85g)

2 cups Low Sodium Beef Broth

1 slice Sourdough Bread (~50g)

1 slice Low-Fat Swiss Cheese (~28g)

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the onions. In a medium pot, heat the olive oil over medium heat and add the onions, cooking until they are soft and beginning to caramelize, about 15-20 minutes.

  • 2

    Add the bay leaf and thyme sprigs to the pot. Pour in the low sodium beef broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 3

    Meanwhile, dice or shred the lean turkey breast into bite-sized pieces and stir into the simmering soup, letting it warm through for 3-5 minutes.

  • 4

    While the soup simmers, preheat your broiler. Place the sourdough slice on a baking sheet. Top with the low-fat Swiss cheese and a sprinkling of chopped thyme. Broil for 2-3 minutes until the cheese is melted and slightly bubbly, and the bread gets a light herb crust.

  • 5

    Carefully remove the herb-crusted sourdough from the broiler. Ladle the hot soup into a bowl, and place the bread slice on top or serve it on the side for dipping.

  • 6

    Enjoy your lightened-up French Onion Soup with Herb-Crusted Sourdough while warm.

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 modern twist on the classic French Onion Soup, featuring deeply caramelized onions, lean turkey breast for an extra protein boost, and a crisp sourdough slice crowned with a light herb crust and melted low‐fat Swiss cheese. Every spoonful brings comfort and a vibrant blend of savory flavors with a clean, balanced finish.

NUTRITION

455kcal
Protein
44g
Fat
8.5g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (~200g)

3 ounces Lean Turkey Breast (~85g)

2 cups Low Sodium Beef Broth

1 slice Sourdough Bread (~50g)

1 slice Low-Fat Swiss Cheese (~28g)

1 teaspoon Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Thinly slice the onions. In a medium pot, heat the olive oil over medium heat and add the onions, cooking until they are soft and beginning to caramelize, about 15-20 minutes.

  • 2

    Add the bay leaf and thyme sprigs to the pot. Pour in the low sodium beef broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 3

    Meanwhile, dice or shred the lean turkey breast into bite-sized pieces and stir into the simmering soup, letting it warm through for 3-5 minutes.

  • 4

    While the soup simmers, preheat your broiler. Place the sourdough slice on a baking sheet. Top with the low-fat Swiss cheese and a sprinkling of chopped thyme. Broil for 2-3 minutes until the cheese is melted and slightly bubbly, and the bread gets a light herb crust.

  • 5

    Carefully remove the herb-crusted sourdough from the broiler. Ladle the hot soup into a bowl, and place the bread slice on top or serve it on the side for dipping.

  • 6

    Enjoy your lightened-up French Onion Soup with Herb-Crusted Sourdough while warm.