NUTRITION

SERVINGS

INGREDIENTS

1 large yellow onion

0.5 tbsp ghee

3 oz cooked chicken breast

1.5 cup beef bone broth

1 tsp fresh thyme

1 small sourdough bread slice

1 oz Gruyere cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

  Thinly slice the yellow onion into uniform half-moons.

• 2

  In a heavy-bottomed pot, melt the ghee over medium-low heat.

• 3

  Add the onions and cook slowly, stirring occasionally, for 20-25 minutes until they are deep brown and caramelized.

• 4

  Stir in the balsamic vinegar and fresh thyme, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 5

  Pour in the beef bone broth and add the shredded cooked chicken breast.

• 6

  Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to meld.

• 7

  Season the soup with sea salt and black pepper to taste.

• 8

  While the soup simmers, toast the sourdough slice in a toaster or under the broiler until crisp.

• 9

  Ladle the soup into an oven-safe crock or bowl, place the toasted bread on top, and sprinkle with shredded Gruyere cheese.

• 10

  Place the bowl under the broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly browned.