French Onion Chicken Soup Recipe

Why You’ll Love This Recipe

I love this French Onion Chicken Soup because it’s the perfect blend of savory and hearty. The caramelized onions give the soup a deep, rich flavor, while the chicken adds a satisfying protein boost. The white wine and dry sherry add a touch of elegance to the broth, and the cheesy toasts are a decadent finishing touch. It’s simple yet special enough to serve for any occasion, and leftovers taste just as great the next day!

Ingredients

For the Soup:

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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Soup:

Peel, halve, and thinly slice the onions (about 10 cups total).

In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the sliced onions, thyme, bay leaves, 1 1/2 teaspoons of salt, and black pepper. Cook, stirring frequently, for 35 to 45 minutes until the onions are soft and amber brown. Stir occasionally to prevent burning and scrape the bottom of the pot.

While the onions are cooking, prep the vegetables: Peel and slice the carrots into 1/4-inch rounds, slice the celery, and mince the garlic. Place all of these in a medium bowl.

Once the onions are done, add the remaining 2 tablespoons of butter to the pot. Stir in the carrot, celery, and garlic mixture and cook for about 5 minutes, until the carrots are tender and brightened in color.

Season the chicken with the remaining 1 teaspoon of salt. If using thick chicken breasts, butterfly them by cutting them horizontally to create thinner pieces.

Pour the white wine and dry sherry into the pot, and cook for 2 to 3 minutes until the liquid mostly evaporates. Sprinkle in the flour and stir constantly for about 1 minute to cook off the raw flour taste.

Gradually add the chicken broth while stirring constantly. Add the chicken breasts or thighs in a single layer and bring to a gentle simmer.

Reduce the heat to maintain a simmer. Cook, stirring occasionally, until the chicken is cooked through (about 10 minutes for thighs or 12 to 20 minutes for breasts). Once the chicken is done, remove it from the pot and set it aside to cool slightly.

Make the Cheesy Toasts:

Preheat the broiler and arrange an oven rack 3 to 4 inches below the broiler unit.

Slice the baguette crosswise into 1-inch-thick pieces (about 8 slices). Place them in a single layer on a rimmed baking sheet.

Grate the Gruyère cheese and sprinkle it generously over each slice of bread.

Broil for 30 seconds to 1 minute, or until the cheese is melted and bubbling.

Finish the Soup:

Use two forks to shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the pot and discard the bay leaves. Taste and adjust the seasoning with more salt if needed.

Ladle the soup into bowls and top each with a cheesy toast.

Servings and Timing

Servings: 8

Prep Time: 15-20 minutes

Cook Time: 1 hour 15 minutes – 1 hour 25 minutes

Total Time: 1 hour 30 minutes – 1 hour 45 minutes

Variations

Vegetarian option: Omit the chicken and use vegetable broth instead of chicken broth for a lighter, vegetarian version of the soup.

Add herbs: Experiment with fresh herbs like rosemary or parsley for extra flavor.

Cheese options: If you don’t have Gruyère, you can use Swiss cheese, mozzarella, or provolone as a substitute.

Spicy twist: Add a pinch of red pepper flakes to the soup for a little extra heat.

Storage/Reheating

Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days. You can also freeze the soup for up to 3 months, but avoid freezing the cheesy toasts as they can become soggy once thawed.

Reheating: Reheat the soup in a pot over low heat until warmed through. If frozen, let it thaw overnight in the fridge before reheating. For the cheesy toasts, you can quickly broil them again to revive their crispy texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe! They stay juicy and flavorful, and they require slightly less cooking time compared to chicken breasts.

Can I make the soup ahead of time?

Yes, this soup tastes even better after a day or two as the flavors develop. You can make it ahead and store it in the fridge or freeze it for later.

Can I use a different type of cheese for the toasts?

Definitely! While Gruyère is traditional, you can use any melting cheese you prefer, such as Swiss cheese, cheddar, or mozzarella.

Can I make this soup in a slow cooker?

Yes, you can sauté the onions and vegetables on the stovetop, then transfer everything to a slow cooker with the chicken broth and chicken. Cook on low for 6-7 hours or high for 3-4 hours, then shred the chicken and finish as directed.

What should I serve with this soup?

This hearty soup pairs wonderfully with a simple side salad, a loaf of crusty bread, or extra cheesy garlic bread for dipping.

Conclusion

This French Onion Chicken Soup is the ultimate comfort food with its rich, flavorful broth, tender chicken, and indulgent cheesy toasts. It’s perfect for cozy dinners, special gatherings, or a warming meal on a chilly night. With its balance of savory, sweet, and creamy textures, it’s a dish that’s sure to satisfy everyone at the table!

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