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

Enjoy a modern twist on the classic French Onion Soup, where sweet, caramelized onions meet a savory low-sodium beef broth. Topped with a crisp herb-crusted sourdough slice, melted Gruyere, and a perfectly poached egg, this dish is balanced in flavor and texture, offering a light yet satisfying meal for any time of day.

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NUTRITION

480kcal
Protein
35.7g
Fat
20.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 large Yellow Onion (150g)

1 tsp Olive Oil

2 cups Low-Sodium Beef Broth

1 oz Gruyere Cheese

1 slice Sourdough Bread

1 large Egg

1 tsp Fresh Thyme

1 Bay Leaf

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Thinly slice the yellow onion. In a medium pot, heat the olive oil over medium heat and add the onions. Sauté, stirring frequently, until the onions become deeply caramelized (about 20-25 minutes).

  • 2

    Add the beef broth to the pot along with the bay leaf and fresh thyme. Bring the mixture to a gentle simmer; season with a pinch of salt and black pepper. Let it simmer for an additional 10 minutes to blend the flavors.

  • 3

    While the soup simmers, preheat a small oven or a toaster oven to 375°F. Lightly brush the sourdough bread with a bit of olive oil and sprinkle with extra thyme if desired. Bake until the bread is crisp and lightly toasted, about 5-7 minutes.

  • 4

    Meanwhile, poach the egg in a small pot of simmering water until the white is set but the yolk remains runny, about 3-4 minutes.

  • 5

    Ladle the hot soup into a bowl. Top with the herb-crusted sourdough slice and gently place the poached egg on top. Sprinkle the grated Gruyere cheese over the dish so it slightly melts into the warm soup.

  • 6

    Serve immediately and savor the mix of sweet caramelized onions, savory broth, and the delightful textures from the crispy bread, melted cheese, and creamy egg.

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

Enjoy a modern twist on the classic French Onion Soup, where sweet, caramelized onions meet a savory low-sodium beef broth. Topped with a crisp herb-crusted sourdough slice, melted Gruyere, and a perfectly poached egg, this dish is balanced in flavor and texture, offering a light yet satisfying meal for any time of day.

NUTRITION

480kcal
Protein
35.7g
Fat
20.7g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

1 large Yellow Onion (150g)

1 tsp Olive Oil

2 cups Low-Sodium Beef Broth

1 oz Gruyere Cheese

1 slice Sourdough Bread

1 large Egg

1 tsp Fresh Thyme

1 Bay Leaf

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Thinly slice the yellow onion. In a medium pot, heat the olive oil over medium heat and add the onions. Sauté, stirring frequently, until the onions become deeply caramelized (about 20-25 minutes).

  • 2

    Add the beef broth to the pot along with the bay leaf and fresh thyme. Bring the mixture to a gentle simmer; season with a pinch of salt and black pepper. Let it simmer for an additional 10 minutes to blend the flavors.

  • 3

    While the soup simmers, preheat a small oven or a toaster oven to 375°F. Lightly brush the sourdough bread with a bit of olive oil and sprinkle with extra thyme if desired. Bake until the bread is crisp and lightly toasted, about 5-7 minutes.

  • 4

    Meanwhile, poach the egg in a small pot of simmering water until the white is set but the yolk remains runny, about 3-4 minutes.

  • 5

    Ladle the hot soup into a bowl. Top with the herb-crusted sourdough slice and gently place the poached egg on top. Sprinkle the grated Gruyere cheese over the dish so it slightly melts into the warm soup.

  • 6

    Serve immediately and savor the mix of sweet caramelized onions, savory broth, and the delightful textures from the crispy bread, melted cheese, and creamy egg.