Description
A hearty and flavorful French Onion Chicken Soup combining deeply caramelized onions, tender shredded chicken, and gooey Gruyère cheese to create a comforting and satisfying meal, perfect for cozy dinners or casual gatherings.
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, plus more as needed
- 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 (Optional)
- 1/2 baguette
- 2 ounces Gruyère cheese (about heaping 1/2 cup)
Instructions
- Caramelize the onions: Peel, halve, and thinly slice the yellow onions. Melt 4 tablespoons of butter in a Dutch oven over medium heat. Add the onions, thyme, bay leaves, 1 1/2 teaspoons salt, and black pepper. Cook, stirring often and scraping the bottom, until onions are soft and amber brown, about 35 to 45 minutes.
- Prepare the vegetables: While onions cook, peel and slice carrots into 1/4-inch rounds, chop celery into 1/4-inch pieces, and mince garlic. Add remaining 2 tablespoons butter to the onions. When melted, stir in carrots, cook until crisp-tender, about 5 minutes.
- Cook the chicken: Season chicken with remaining 1 teaspoon salt. Pour white wine and sherry into the pot, cooking until mostly evaporated, 2-3 minutes. Add flour, cook for 1 minute, stirring constantly. Pour in chicken broth, add chicken in a single layer, and bring to a simmer. Cook until chicken reaches 165°F (roughly 10-20 minutes).
- Shred the chicken and assemble: Remove chicken, shred with forks, and return to the pot. Discard bay leaves. Taste and season with additional salt if needed.
- Make cheesy toasts: Preheat oven broiler. Slice baguette into 1-inch slices, place on baking sheet. Grate Gruyère cheese and sprinkle evenly on bread slices. Broil until cheese bubbles and melts, about 30 seconds to 1 minute.
- Serve: Ladle soup into bowls, top with cheese toasts, and serve warm.
Notes
- You can use chicken thighs for juicier, more flavorful meat.
- If you prefer a thicker soup, add a little more flour or let it simmer longer to reduce.
- For added flavor, sauté the onions slowly to deepen their sweetness.
- The cheese toasts are optional but add a delightful cheesy crunch.
- This recipe pairs well with a simple green salad or crusty bread.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
