YOUR SOLIN GENERATED RECIPE
Lightened-Up French Onion Soup with Gruyere Toasts
A lighter twist on a classic favorite, this French Onion Soup features sweet caramelized onions in a savory chicken broth, accented with a hint of thyme and garlic. Topped with a lean protein boost from diced chicken breast and a crisp, cheesy whole-grain baguette toast, it’s a warming dish that balances deep, rich flavors with a clean nutritional profile.
INGREDIENTS
1 large Yellow Onion (150g)
2 cups Low-Sodium Chicken Broth (480ml)
2 teaspoons Olive Oil (approx. 9g total)
3 ounces Chicken Breast (85g)
1/4 cup grated Gruyere Cheese (28g)
1 slice Whole-Grain Baguette (40g)
1 clove Garlic
1/2 teaspoon Dried Thyme
Salt and Pepper to taste
PREPARATION
Thinly slice the yellow onion and mince the garlic.
In a medium pot, heat olive oil over medium heat. Add the onions and garlic, cooking until the onions are soft and caramelized, about 15-20 minutes.
Dice the chicken breast into small pieces. Once the onions are caramelized, add the chicken pieces to the pot and sauté for 3-4 minutes until lightly browned.
Pour in the chicken broth and add the dried thyme. Bring the mixture to a simmer and let it cook for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
While the soup simmers, preheat your oven’s broiler. Place the whole-grain baguette slice on a baking sheet and toast it under the broiler until lightly crisp, about 2-3 minutes.
Remove the toast from the oven, sprinkle the grated Gruyere cheese evenly on top, and return it to the broiler for an additional 1-2 minutes until the cheese is melted and bubbly.
Ladle the hot soup into bowls and top each serving with a Gruyere toast. Serve immediately and enjoy the warming, flavorful experience.