Name: Caramelized Onion and Gruyere Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 medium Yellow onions; 0.5 tbsp Ghee; 1 clove Garlic; 2.5 cup Beef bone broth; 1 tsp Sherry vinegar; 2 sprigs Fresh thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 slice Sourdough bread; 1.75 oz Gruyere cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Caramelized Onion and Gruyere Soup

Slow-simmered onions caramelized to a deep mahogany, topped with a toasted sourdough baguette and a bubbling layer of nutty Gruyere cheese.

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NUTRITION

Protein

49.6g

Fat

24.0g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

2 medium Yellow onions

0.5 tbsp Ghee

1 clove Garlic

2.5 cup Beef bone broth

1 tsp Sherry vinegar

2 sprigs Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Sourdough bread

1.75 oz Gruyere cheese

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PREPARATION

1
Peel the yellow onions and slice them into thin, even half-moons.
2
In a heavy-bottomed pot or Dutch oven, melt the ghee over medium-low heat.
3
Add the onions and a pinch of sea salt, cooking slowly for 30 to 40 minutes while stirring occasionally until they are soft and deep brown.
4
Add the minced garlic and thyme sprigs, sautéing for 1 minute until fragrant.
5
Pour in the sherry vinegar to deglaze the pot, scraping up any browned bits from the bottom.
6
Add the beef bone broth and black pepper, then bring to a gentle simmer for 15 minutes to meld the flavors.
7
While the soup simmers, toast the sourdough slice until golden and crisp.
8
Remove the thyme sprigs from the soup and ladle the hot liquid into an oven-safe crock.
9
Place the toasted sourdough on top of the soup and cover generously with the shredded Gruyere cheese.
10
Place the crock under a broiler for 2 to 3 minutes until the cheese is melted, golden, and bubbling.