YOUR SOLIN GENERATED RECIPE
Creamy Caramelized Onion Soup with Golden Croutons
Slow-simmered caramelized onions and tender shredded chicken merged in a rich bone broth, finished with a velvety swirl of yogurt and crunchy golden croutons.
INGREDIENTS
1.5 medium Yellow onions
0.5 tbsp Extra virgin olive oil
4 oz Chicken breast
1.5 cups Chicken bone broth
2 tbsp Plain Greek yogurt
0.5 slice Sourdough bread
0.5 tbsp Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
1 tsp Fresh thyme
PREPARATION
Thinly slice the yellow onions and mince the garlic clove.
Heat the extra virgin olive oil in a heavy-bottomed pot over medium-low heat; add the onions and cook for 20 minutes, stirring occasionally, until deeply caramelized and sweet.
Add the minced garlic and fresh thyme to the pot, sautéing for one minute until fragrant.
Pour in the chicken bone broth and add the whole chicken breast; simmer gently for 12-15 minutes until the chicken is cooked through.
Remove the chicken to a plate, shred it finely with two forks, and return the shredded meat back into the simmering soup.
While the soup finishes, cube the sourdough bread and toast in a dry skillet over medium heat until golden and crisp.
Remove the soup pot from the heat and stir in the plain Greek yogurt until the liquid is completely smooth and creamy.
Season with sea salt and black pepper, then ladle into a bowl and garnish with the golden sourdough croutons and parmesan cheese.