NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp Ghee

1.5 cup Yellow onions

1 clove Garlic

1 tsp Fresh thyme

1 tsp Balsamic vinegar

2 cup Beef bone broth

4 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 slice Sourdough bread

0.5 oz Gruyere cheese

PREPARATION

• 1

  Heat the ghee in a large heavy-bottomed pot over medium-low heat.

• 2

  Add the thinly sliced yellow onions and cook slowly for 25 to 30 minutes, stirring occasionally, until they are deep golden brown and caramelized.

• 3

  Stir in the minced garlic and fresh thyme, cooking for 1 minute until the aromatics are fragrant.

• 4

  Pour in the balsamic vinegar to deglaze the pot, using a wooden spoon to scrape up all the flavorful browned bits from the bottom.

• 5

  Add the beef bone broth and the cooked, shredded chicken breast to the pot.

• 6

  Season the soup with sea salt and black pepper, then bring to a gentle simmer for 10 minutes to meld the flavors.

• 7

  While the soup simmers, lightly toast the half-slice of sourdough bread until crisp.

• 8

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

• 9

  Place the bowl under a broiler for 2 to 3 minutes until the cheese is melted, golden brown, and bubbly.