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 warm, savory bowl of French onion soup that’s been lightened up with lean beef and a delicate balance of sweet caramelized onions, simmered in a clear broth, and crowned with crunchy whole grain toasts topped with a modest layer of melted Gruyere cheese. Each spoonful combines rich flavors with a lighter touch, perfect for a satisfying meal any time of day.

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NUTRITION

375kcal
Protein
34.6g
Fat
14.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Large Onion

1 tsp Olive Oil

2 oz Lean Beef

3 cups Low-Sodium Beef Broth

1 slice Whole Grain Bread

0.5 oz Gruyere Cheese

1 tsp Fresh Thyme Leaves

1 Bay Leaf

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Thinly slice the onion and set aside.

  • 2

    Heat the olive oil in a medium pot over medium heat. Add the onions and a pinch of salt, cooking slowly until they are deeply caramelized, stirring frequently to avoid burning.

  • 3

    In a separate pan, quickly sear the lean beef slices just until browned on the outside. Remove and set aside.

  • 4

    Add the seared beef back into the pot with onions. Pour in the low-sodium beef broth, then add the bay leaf and fresh thyme leaves. Bring the mixture to a gentle simmer.

  • 5

    Allow the soup to simmer for 15-20 minutes so that the flavors meld, then season with additional salt and freshly ground black pepper as needed.

  • 6

    While the soup simmers, toast the whole grain bread slices until they are crisp. Top the toasted bread with a thin layer of Gruyere cheese.

  • 7

    Place the cheese-topped bread in an oven preheated to 350°F for a few minutes until the cheese begins to melt, or use a broiler for a quicker melt.

  • 8

    Ladle the hot soup into bowls and gently place the Gruyere toasts on top, serving immediately.

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 warm, savory bowl of French onion soup that’s been lightened up with lean beef and a delicate balance of sweet caramelized onions, simmered in a clear broth, and crowned with crunchy whole grain toasts topped with a modest layer of melted Gruyere cheese. Each spoonful combines rich flavors with a lighter touch, perfect for a satisfying meal any time of day.

NUTRITION

375kcal
Protein
34.6g
Fat
14.7g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Large Onion

1 tsp Olive Oil

2 oz Lean Beef

3 cups Low-Sodium Beef Broth

1 slice Whole Grain Bread

0.5 oz Gruyere Cheese

1 tsp Fresh Thyme Leaves

1 Bay Leaf

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Thinly slice the onion and set aside.

  • 2

    Heat the olive oil in a medium pot over medium heat. Add the onions and a pinch of salt, cooking slowly until they are deeply caramelized, stirring frequently to avoid burning.

  • 3

    In a separate pan, quickly sear the lean beef slices just until browned on the outside. Remove and set aside.

  • 4

    Add the seared beef back into the pot with onions. Pour in the low-sodium beef broth, then add the bay leaf and fresh thyme leaves. Bring the mixture to a gentle simmer.

  • 5

    Allow the soup to simmer for 15-20 minutes so that the flavors meld, then season with additional salt and freshly ground black pepper as needed.

  • 6

    While the soup simmers, toast the whole grain bread slices until they are crisp. Top the toasted bread with a thin layer of Gruyere cheese.

  • 7

    Place the cheese-topped bread in an oven preheated to 350°F for a few minutes until the cheese begins to melt, or use a broiler for a quicker melt.

  • 8

    Ladle the hot soup into bowls and gently place the Gruyere toasts on top, serving immediately.