YOUR SOLIN GENERATED RECIPE
Creamy Caramelized Onion Soup with Golden Croutons
Sautéed onions simmered in a rich bone broth with tender shredded chicken, finished with a velvety dollop of Greek yogurt and crunchy golden croutons.
INGREDIENTS
1.5 cups yellow onion
0.5 tbsp extra virgin olive oil
4 oz chicken breast
1.5 cups beef bone broth
2 tbsp plain non-fat Greek yogurt
0.5 slice sourdough bread
1 tsp balsamic vinegar
0.25 tsp dried thyme
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the extra virgin olive oil in a heavy-bottomed pot over medium-low heat.
Add the sliced yellow onions and sea salt, cooking slowly for 15-20 minutes while stirring occasionally until they are deeply caramelized and fragrant.
Stir in the balsamic vinegar and dried thyme, using a wooden spoon to scrape any browned bits from the bottom of the pot.
Pour in the beef bone broth and bring the mixture to a gentle simmer over medium heat.
Add the pre-cooked shredded chicken breast to the pot and simmer for 5 minutes to allow the flavors to meld.
While the soup simmers, cut the sourdough bread into small cubes and toast them in a dry skillet over medium heat until they are golden and crisp.
Remove the soup from the heat and whisk in the Greek yogurt until the broth is smooth and creamy.
Ladle the soup into a bowl, season with black pepper, and top with the golden sourdough croutons.