Description
This French Onion Chicken Soup is a comforting, hearty dish combining caramelized onions with tender chicken, finished with cheesy toasts for a rich, savory flavor. Perfect for cozy dinners, it features a balance of caramelized sweetness, savory herbs, and melted Gruyère cheese on crusty bread, creating a satisfying meal in one bowl.
Ingredients
Units
Scale
For the soup:
- 3 pounds yellow onions (about 4 large or 6 medium)
- 6 tablespoons unsalted butter, divided
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
- 2 pounds boneless, skinless chicken breasts or thighs
- 3/4 cup dry white wine
- 1 tablespoon dry sherry
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
For the cheesy toasts:
- 1/2 baguette
- 2 ounces Gruyère cheese (about heaping 1/2 cup)
Instructions
- Caramelize the onions: Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add onions, thyme, bay leaves, 1 1/2 teaspoons of salt, and pepper. Cook, stirring often, until onions are soft and amber brown, about 35-45 minutes.
- Prepare vegetables and chicken: Meanwhile, peel and slice carrots into 1/4-inch rounds, chop celery into 1/4-inch pieces, and mince garlic cloves. Add remaining 2 tablespoons butter to the onions. When melted, add carrots and cook until bright and crisp-tender, about 5 minutes. Season chicken with remaining teaspoon of salt. Pour in white wine and sherry; cook until mostly evaporated, 2-3 minutes. Stir in flour and cook for 1 minute.
- Add broth and cook chicken: Gradually pour in chicken broth, stirring constantly. Place chicken in the pot, bringing to a simmer. Reduce heat to maintain gentle simmer. Cook until chicken reaches an internal temperature of 165°F, about 10-20 minutes depending on cut. Remove chicken, shred with forks, and return to the pot. Discard bay leaves.
- Finish the soup: Taste and season with more salt if necessary. Meanwhile, prepare the cheesy toasts by slicing baguette and grating Gruyère cheese. Broil bread slices until cheese melts, about 30 seconds to 1 minute. Serve soup topped with cheesy toasts.
Notes
- Caramelizing the onions is key for deep flavor—be patient and stir frequently.
- Use skinless chicken for a leaner soup, but thighs will be more tender and flavorful.
- The cheese toasts add a crispy, cheesy topping—feel free to customize with other cheeses like Swiss or Parmesan.
- For a vegetarian version, omit the chicken and use vegetable broth, adding mushrooms or plant-based protein as desired.
- Adjust seasoning with salt and pepper to taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 340
- Sugar: 8g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
