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French Onion Chicken Soup Recipe

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This French Onion Chicken Soup combines rich caramelized onions, tender chicken, and a savory broth, topped with decadent cheesy toasts. It’s a perfect comfort food for a cozy dinner or special occasion, easy to prepare and sure to impress.

  • Author: Tina
  • 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
  • Yield: 8 servings
  • Category: Soup
  • Method: Stovetop, Broiling
  • Cuisine: French

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. Melt 4 tablespoons butter in a large Dutch oven over medium heat. Add onions, thyme, bay leaves, 1 1/2 teaspoons salt, and black pepper. Cook, stirring occasionally, until onions are soft and amber brown, about 35-45 minutes.
  2. Meanwhile, prep the vegetables: Peel and slice carrots into 1/4-inch rounds, slice celery, and mince garlic. Add to a bowl and set aside.
  3. Once the onions are ready, add the remaining 2 tablespoons butter, then add the carrot, celery, and garlic mixture. Cook for 5 minutes until carrots are tender.
  4. Season the chicken with the remaining 1 teaspoon salt. Butterfly thick chicken breasts if needed. Add white wine and dry sherry to the pot and cook for 2-3 minutes until liquid mostly evaporates. Stir in flour and cook for 1 minute.
  5. Slowly add chicken broth, then add the chicken breasts or thighs in a single layer. Bring to a simmer and cook until chicken reaches 165°F (about 10 minutes for thighs or 12-20 minutes for breasts). Remove chicken, set aside to cool slightly.
  6. For the cheesy toasts, preheat the broiler and arrange an oven rack 3-4 inches below the broiler unit. Slice the baguette into 1-inch-thick pieces. Grate Gruyère cheese and sprinkle over each slice of bread. Broil for 30 seconds to 1 minute until cheese is melted and bubbly.
  7. Shred the cooked chicken with two forks and return to the pot. Discard the bay leaves. Taste and adjust seasoning with more salt as needed.
  8. Ladle the soup into bowls, topping each with a cheesy toast. Serve hot.

Notes

  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • If you prefer a vegetarian version, use vegetable broth and omit the chicken.
  • For different cheese options, substitute Gruyère with Swiss, mozzarella, or cheddar.
  • Add a pinch of red pepper flakes for a spicy kick.

Nutrition

Find it online: https://cheftinaskitchen.com/french-onion-chicken-soup-recipe-2/