NUTRITION

SERVINGS

INGREDIENTS

2 medium Yellow onions

0.5 tbsp Ghee

5 oz Chicken breast

2 cup Beef broth

1 tsp Fresh thyme

1 clove Garlic

1 tbsp Balsamic vinegar

0.5 tsp Sea salt

0.25 tsp Black pepper

1 slice Sourdough bread

0.75 oz Gruyère cheese

PREPARATION

• 1

  In a large pot over medium-low heat, melt the ghee and add the thinly sliced onions.

• 2

  Cook the onions for 25-30 minutes, stirring occasionally, until they are deep golden brown and caramelized.

• 3

  While the onions cook, poach or sear the chicken breast until fully cooked through, then shred it into bite-sized pieces.

• 4

  Stir the minced garlic and fresh thyme into the caramelized onions, cooking for 1 minute until fragrant.

• 5

  Pour in the balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

• 6

  Add the beef broth, sea salt, and black pepper, then bring the liquid to a gentle simmer for 10 minutes.

• 7

  Stir in the shredded chicken breast and let the soup heat through for an additional 5 minutes.

• 8

  Ladle the soup into an oven-safe crock or bowl and place the toasted sourdough slice on top.

• 9

  Sprinkle the shredded Gruyère cheese over the bread and broil in the oven for 2-3 minutes until the cheese is melted and bubbly.