Description
This French Onion Chicken Soup is a savory, soul-warming twist on a classic. Sweet caramelized onions, tender shredded chicken, herbs, and a rich broth are topped with cheesy Gruyère toasts for the perfect comfort meal.
Ingredients
- 3 pounds yellow onions (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
1. Peel, halve, and thinly slice the onions (about 10 cups total).
2. Melt 4 tablespoons butter in a Dutch oven over medium heat. Add onions, thyme, bay leaves, 1 1/2 teaspoons salt, and black pepper. Cook, stirring often, until soft and amber brown, 35 to 45 minutes.
3. Meanwhile, peel and slice carrots and celery into 1/4-inch pieces, and mince garlic. Combine in a bowl.
4. Add remaining 2 tablespoons butter to the onions. Once melted, stir in the carrot mixture and cook until carrots are crisp-tender, about 5 minutes.
5. Season chicken with remaining 1 teaspoon salt. Butterfly thick breasts if needed.
6. Pour in white wine and sherry. Cook until mostly evaporated, 2 to 3 minutes.
7. Sprinkle in flour and stir constantly for 1 minute to cook out the flour taste.
8. Gradually pour in chicken broth while stirring. Add chicken in a single layer and bring to a lively simmer.
9. Reduce heat and gently simmer, stirring occasionally, until chicken is cooked through (10–20 minutes depending on cut).
10. Meanwhile, make cheesy toasts: Cut baguette into 1-inch slices, place on baking sheet, sprinkle with grated Gruyère.
11. Transfer cooked chicken to cutting board and shred with two forks. Return to soup and discard bay leaves. Adjust salt to taste.
12. Broil cheesy toasts until melted and bubbling, 30 seconds to 1 minute.
13. Serve soup hot, topped with a piece of cheesy toast in each bowl.
Notes
For best flavor, take time to deeply caramelize the onions until amber brown.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Cheesy toasts are optional but highly recommended for that classic French onion flair.
Use a dry white wine like Sauvignon Blanc or Pinot Grigio.