Caramelized Onion and Gruyere Soup

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

Caramelized Onion and Gruyere Soup

YOUR SOLIN GENERATED RECIPE

Caramelized Onion and Gruyere Soup

Slow-simmered caramelized onions and tender shredded chicken are bathed in a rich bone broth and topped with bubbly, melted Gruyere cheese for a savory and comforting finish.

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NUTRITION

521kcal
Protein
55.4g
Fat
21.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

1.5 cup Beef bone broth

1 medium Yellow onion

0.5 tbsp Ghee

1 oz Gruyere cheese

0.5 slice Sourdough bread

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

1 clove Garlic

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PREPARATION

  • 1

    Peel and thinly slice the yellow onion into uniform half-moons.

  • 2

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

  • 3

    Sauté the onions slowly for 20 to 25 minutes, stirring occasionally, until they are deeply caramelized and jammy.

  • 4

    Add the minced garlic and fresh thyme to the pot, cooking for 1 minute until fragrant.

  • 5

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

  • 6

    Add the beef bone broth and the cooked shredded chicken breast, then bring the mixture to a gentle simmer for 10 minutes.

  • 7

    Season the soup with black pepper and adjust salt to your preference.

  • 8

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

  • 9

    Sprinkle the shredded Gruyere cheese over the bread and place the bowl under a broiler for 2 to 3 minutes until the cheese is golden and bubbling.

Caramelized Onion and Gruyere Soup

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

Caramelized Onion and Gruyere Soup

YOUR SOLIN GENERATED RECIPE

Caramelized Onion and Gruyere Soup

Slow-simmered caramelized onions and tender shredded chicken are bathed in a rich bone broth and topped with bubbly, melted Gruyere cheese for a savory and comforting finish.

NUTRITION

521kcal
Protein
55.4g
Fat
21.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded chicken breast

1.5 cup Beef bone broth

1 medium Yellow onion

0.5 tbsp Ghee

1 oz Gruyere cheese

0.5 slice Sourdough bread

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

1 clove Garlic

PREPARATION

  • 1

    Peel and thinly slice the yellow onion into uniform half-moons.

  • 2

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

  • 3

    Sauté the onions slowly for 20 to 25 minutes, stirring occasionally, until they are deeply caramelized and jammy.

  • 4

    Add the minced garlic and fresh thyme to the pot, cooking for 1 minute until fragrant.

  • 5

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

  • 6

    Add the beef bone broth and the cooked shredded chicken breast, then bring the mixture to a gentle simmer for 10 minutes.

  • 7

    Season the soup with black pepper and adjust salt to your preference.

  • 8

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

  • 9

    Sprinkle the shredded Gruyere cheese over the bread and place the bowl under a broiler for 2 to 3 minutes until the cheese is golden and bubbling.