Lightened-Up French Onion Soup with Gruyere Crostini

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 Crostini

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Gruyere Crostini

Savor a refined twist on a classic, where sweet, caramelized onions meld with a light vegetable broth and a creamy non-fat Greek yogurt finish. Topped with a crisp whole wheat baguette crostini crowned by melted Gruyere, this dish offers a comforting balance of tangy, rich, and savory flavors perfect for a hearty dinner.

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NUTRITION

505kcal
Protein
38g
Fat
15.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (220g total)

2 cups Low Sodium Vegetable Broth (480ml)

1 cup Non-Fat Greek Yogurt (245g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Baguette (28g)

1 oz Gruyere Cheese (28g)

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PREPARATION

  • 1

    Preheat your broiler or oven to a high setting for toasting the crostini later.

  • 2

    Thinly slice the yellow onions. In a medium pot, heat the olive oil over medium heat until shimmering.

  • 3

    Add the onions and sauté slowly on low to medium heat, stirring occasionally until they become soft and take on a deep golden color, about 20-25 minutes.

  • 4

    Once the onions are caramelized, pour in the low sodium vegetable broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 5

    Stir in the non-fat Greek yogurt off the heat to achieve a creamy, tangy finish. Taste and adjust seasoning as needed.

  • 6

    While the soup is finishing, prepare the crostini by placing the slice of whole wheat baguette on a baking sheet. Top with the Gruyere cheese and toast under the broiler for 2-3 minutes until the cheese is bubbly and lightly browned.

  • 7

    Ladle the rich soup into bowls and serve warm with the Gruyere crostini on top or on the side. Enjoy this lighter take on a French classic!

Lightened-Up French Onion Soup with Gruyere Crostini

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 Crostini

YOUR SOLIN GENERATED RECIPE

Lightened-Up French Onion Soup with Gruyere Crostini

Savor a refined twist on a classic, where sweet, caramelized onions meld with a light vegetable broth and a creamy non-fat Greek yogurt finish. Topped with a crisp whole wheat baguette crostini crowned by melted Gruyere, this dish offers a comforting balance of tangy, rich, and savory flavors perfect for a hearty dinner.

NUTRITION

505kcal
Protein
38g
Fat
15.2g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions (220g total)

2 cups Low Sodium Vegetable Broth (480ml)

1 cup Non-Fat Greek Yogurt (245g)

1 tsp Olive Oil (4.5g)

1 slice Whole Wheat Baguette (28g)

1 oz Gruyere Cheese (28g)

PREPARATION

  • 1

    Preheat your broiler or oven to a high setting for toasting the crostini later.

  • 2

    Thinly slice the yellow onions. In a medium pot, heat the olive oil over medium heat until shimmering.

  • 3

    Add the onions and sauté slowly on low to medium heat, stirring occasionally until they become soft and take on a deep golden color, about 20-25 minutes.

  • 4

    Once the onions are caramelized, pour in the low sodium vegetable broth and bring the mixture to a simmer. Allow the flavors to meld for about 10 minutes.

  • 5

    Stir in the non-fat Greek yogurt off the heat to achieve a creamy, tangy finish. Taste and adjust seasoning as needed.

  • 6

    While the soup is finishing, prepare the crostini by placing the slice of whole wheat baguette on a baking sheet. Top with the Gruyere cheese and toast under the broiler for 2-3 minutes until the cheese is bubbly and lightly browned.

  • 7

    Ladle the rich soup into bowls and serve warm with the Gruyere crostini on top or on the side. Enjoy this lighter take on a French classic!