French Onion Chicken Soup with Cheesy Gruyère Toasts Recipe
Introduction
This French Onion Chicken Soup is a comforting, flavorful twist on the classic French onion soup, enriched with tender chicken and sweet caramelized onions. Topped with cheesy toasted baguette slices, it’s perfect for warming up on a chilly day.
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
- Step 1: Peel, halve, and thinly slice the onions (about 10 cups). Melt 4 tablespoons of butter in a large heavy-bottomed pot over medium heat. Add onions, thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the pot’s bottom, until onions are soft and amber brown, 35 to 45 minutes.
- Step 2: In a bowl, peel and slice the carrots into 1/4-inch rounds, slice celery into 1/4-inch pieces, and mince garlic.
- Step 3: Add the remaining 2 tablespoons of butter to the pot. When melted, add the carrot, celery, and garlic mixture. Cook, stirring occasionally, until carrots are crisp-tender and bright, about 5 minutes. Season chicken all over with the remaining 1 teaspoon kosher salt. If using thick breasts, butterfly them by slicing horizontally.
- Step 4: Pour wine and sherry into the pot. Cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes. Sprinkle flour evenly over the mixture and cook, stirring constantly, for 1 minute.
- Step 5: While stirring, slowly pour in chicken broth. Add chicken in a single layer. Increase heat to medium-high and bring to a lively simmer.
- Step 6: Reduce heat to maintain a gentle simmer. Stir and scrape the pot occasionally. Cook until chicken reaches 165°F (about 10 minutes for thighs, 12 to 20 minutes for breasts). Meanwhile, prepare cheesy toasts if desired.
- Step 7: For cheesy toasts, preheat broiler and arrange rack 3 to 4 inches below heat. Slice baguette on a bias into 1-inch pieces. Arrange on a rimmed baking sheet. Grate Gruyère cheese and sprinkle evenly over bread.
- Step 8: Transfer chicken to a cutting board. Shred with two forks and return to the pot. Remove and discard bay leaves. Taste and adjust salt if needed.
- Step 9: Broil bread until cheese melts and bubbles, about 30 seconds to 1 minute. Serve soup topped with a cheese toast slice.
Tips & Variations
- Caramelize onions slowly over medium heat to develop deep flavor—don’t rush this step.
- Use chicken thighs for juicier, more flavorful meat; breasts work well if butterflied to cook evenly.
- Substitute Gruyère with Swiss or mozzarella for different cheese profiles.
- For a vegetarian option, omit chicken and use vegetable broth instead.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Prepare cheesy toasts just before serving to keep them crisp and melty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-sliced onions to save time?
Yes, but fresh onions yield better flavor and texture. If using pre-sliced onions, caramelize them slowly to develop the rich sweetness needed for this soup.
What can I substitute for dry white wine and sherry?
You can replace dry white wine and sherry with additional chicken broth and a splash of apple cider vinegar or white wine vinegar to maintain acidity and depth of flavor.
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French Onion Chicken Soup with Cheesy Gruyère Toasts Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
A comforting and hearty French Onion Chicken Soup featuring caramelized onions, tender chicken simmered in a flavorful broth, and optional cheesy toasts topped with melted Gruyère. This rustic soup combines rich onion sweetness with savory chicken and aromatic herbs, perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 3 pounds yellow onions (about 10 cups, 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, peeled and sliced into 1/4-inch rounds (about 1 1/4 cups)
- 3 medium celery stalks, sliced into 1/4-inch pieces (about 1 cup)
- 3 cloves garlic, minced
- 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, sliced crosswise on a bias into 1-inch thick slices (about 8 slices)
- 2 ounces Gruyère cheese (about heaping 1/2 cup), grated
Instructions
- Prepare and caramelize the onions: Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the sliced onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the pot’s bottom to prevent burning, until the onions are soft and amber brown, about 35 to 45 minutes.
- Prepare vegetables: While the onions cook, peel and slice carrots and celery, and mince garlic, placing all in a medium bowl as you finish each.
- Add vegetables and cook: Add remaining 2 tablespoons butter to the onion mixture. Once melted, add the carrots, celery, and garlic. Cook, stirring occasionally, until carrots are crisp-tender and brightened in color, about 5 minutes.
- Season the chicken: Season the chicken breasts or thighs with the remaining 1 teaspoon kosher salt. If using thick breasts, butterfly them by slicing horizontally.
- Deglaze with wine and sherry: Pour white wine and sherry into the pot. Cook, stirring occasionally, until mostly evaporated, about 2 to 3 minutes.
- Add flour: Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute to eliminate raw flour taste.
- Add broth and simmer: Gradually pour in chicken broth while stirring constantly. Add chicken in a single layer. Increase heat to medium-high and bring to a lively simmer, then reduce heat to maintain gentle simmer.
- Cook chicken: Simmer, stirring and scraping the bottom occasionally, until chicken is cooked through (165°F internal temperature), about 10 minutes for thighs or 12 to 20 minutes for breasts.
- Prepare cheesy toasts (optional): Position oven rack 3 to 4 inches below broiler and preheat broiler. Slice baguette and arrange on rimmed baking sheet. Grate Gruyère cheese and sprinkle evenly over bread slices.
- Shred chicken and finish soup: Remove chicken with tongs to a cutting board and shred using two forks. Return shredded chicken to pot. Remove and discard bay leaves. Taste and adjust seasoning with more kosher salt if needed.
- Broil toasts: Broil the cheese-covered bread slices until cheese melts and bubbles, about 30 seconds to 1 minute.
- Serve: Ladle soup into bowls and top each with a cheesy toast. Serve immediately.
Notes
- Caramelizing onions properly is key for deep flavor; be patient and stir frequently.
- Butterflying thick chicken breasts ensures even cooking.
- Gruyère cheese can be substituted with Swiss cheese if unavailable.
- Low-sodium chicken broth allows you to control the saltiness of the soup.
- Cheesy toasts are optional but add a delightful texture and flavor contrast.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: French onion soup, chicken soup, caramelized onions, cheesy toasts, comfort food, winter soup
