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
