YOUR SOLIN GENERATED RECIPE
Lightened-Up French Onion Soup with Herb-Crusted Sourdough
A reimagined classic French onion soup that surprises with a light yet savory flavor profile. Sweet, caramelized onions meld with a clear, nourishing chicken broth, and a topping of tender shredded chicken and melted low‐fat Swiss cheese. The dish is crowned with a crisp, herb-crusted sourdough toast, delivering a satisfying crunch and an herby aroma that ties the entire bowl together.
INGREDIENTS
2 medium Yellow Onions
2 cups Low-Sodium Chicken Broth
3 ounces Skinless Chicken Breast (cooked, shredded)
1/8 cup shredded Low-Fat Swiss Cheese
1 slice Sourdough Bread
1 tsp Fresh Thyme
1 tsp Fresh Rosemary
1 clove Garlic
1 tsp Olive Oil
PREPARATION
Thinly slice the onions and mince the garlic. In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté until the onions become soft and start caramelizing, about 15 minutes.
Add the fresh thyme and rosemary, stirring to combine with the onions.
Pour in the low-sodium chicken broth. Bring the mixture to a gentle simmer and let it cook for an additional 10 minutes to meld the flavors.
Stir in the shredded cooked chicken into the soup, just warming it through without overcooking, ensuring the chicken remains tender.
Preheat your broiler. Place the sourdough bread slice on a baking sheet and toast it lightly under the broiler for 1-2 minutes per side until just beginning to crisp.
Top the toasted sourdough with the low-fat Swiss cheese and place under the broiler for another 1-2 minutes until the cheese is slightly melted, keeping an eye to avoid over-browning.
Ladle the hot soup into bowls, and serve with the herb-crusted sourdough toast on the side or placed directly on top.
Enjoy your nourishing, lightened-up French onion soup that promises a balance of flavors and textures.