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 reimagined French Onion Soup that balances the sweet, caramelized flavors of slowly simmered onions with the fresh aroma of herbs. Topped with a perfectly poached egg and melty reduced-fat Swiss cheese, all served alongside a crunchy herb-crusted sourdough slice, this dish offers a delightful blend of textures and flavors while keeping it light and nourishing.

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NUTRITION

415kcal
Protein
34.3g
Fat
17.8g
Carbs
33.0g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

1 tsp Olive Oil

2 cloves Garlic

2 cups Low-Sodium Beef Broth

2 oz Reduced-Fat Swiss Cheese (shredded)

1 slice Sourdough Bread

1 large Egg

3 sprigs Fresh Thyme

1 Bay Leaf

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Thinly slice the onions and mince the garlic. In a medium saucepan, heat the olive oil over medium heat and add the onions. Sauté until they start to caramelize, stirring frequently, about 15-20 minutes.

  • 2

    Add the minced garlic, bay leaf, dried oregano, and fresh thyme sprigs to the onions. Continue cooking for an additional 2 minutes.

  • 3

    Pour in the low-sodium beef broth and bring the mixture to a gentle simmer. Lower the heat and let it simmer for about 10 minutes to allow the flavors to meld. Remove the bay leaf and herb sprigs before serving.

  • 4

    While the soup simmers, toast the slice of sourdough bread. Brush lightly with a tiny bit of olive oil and sprinkle extra dried oregano or thyme for an herb-crusted finish. Toast until crisp.

  • 5

    Optionally, poach the egg separately until the whites are set but the yolk remains runny.

  • 6

    Ladle the hot soup into a bowl, top with shredded reduced-fat Swiss cheese, and gently place the poached egg on top, or serve the egg on the side if preferred.

  • 7

    Serve the soup with the herb-crusted sourdough on the side and enjoy your flavorful, lightened-up French Onion Soup.

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 reimagined French Onion Soup that balances the sweet, caramelized flavors of slowly simmered onions with the fresh aroma of herbs. Topped with a perfectly poached egg and melty reduced-fat Swiss cheese, all served alongside a crunchy herb-crusted sourdough slice, this dish offers a delightful blend of textures and flavors while keeping it light and nourishing.

NUTRITION

415kcal
Protein
34.3g
Fat
17.8g
Carbs
33.0g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow Onions

1 tsp Olive Oil

2 cloves Garlic

2 cups Low-Sodium Beef Broth

2 oz Reduced-Fat Swiss Cheese (shredded)

1 slice Sourdough Bread

1 large Egg

3 sprigs Fresh Thyme

1 Bay Leaf

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Thinly slice the onions and mince the garlic. In a medium saucepan, heat the olive oil over medium heat and add the onions. Sauté until they start to caramelize, stirring frequently, about 15-20 minutes.

  • 2

    Add the minced garlic, bay leaf, dried oregano, and fresh thyme sprigs to the onions. Continue cooking for an additional 2 minutes.

  • 3

    Pour in the low-sodium beef broth and bring the mixture to a gentle simmer. Lower the heat and let it simmer for about 10 minutes to allow the flavors to meld. Remove the bay leaf and herb sprigs before serving.

  • 4

    While the soup simmers, toast the slice of sourdough bread. Brush lightly with a tiny bit of olive oil and sprinkle extra dried oregano or thyme for an herb-crusted finish. Toast until crisp.

  • 5

    Optionally, poach the egg separately until the whites are set but the yolk remains runny.

  • 6

    Ladle the hot soup into a bowl, top with shredded reduced-fat Swiss cheese, and gently place the poached egg on top, or serve the egg on the side if preferred.

  • 7

    Serve the soup with the herb-crusted sourdough on the side and enjoy your flavorful, lightened-up French Onion Soup.