Description
This French Onion Chicken Soup combines the rich, caramelized flavor of traditional French onion soup with tender shredded chicken, making it a hearty and comforting dish. It’s topped with melted Gruyère cheese toasting on baguette slices, perfect for a satisfying meal any time.
Ingredients
Units
Scale
For the Soup:
- 3 pounds yellow onions (about 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
- 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
- Make the soup: Peel, halve, and thinly slice 3 pounds yellow onions (about 10 cups). Melt 4 tablespoons of the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the bottom of the pot, until the onions are soft and amber brown, about 35 to 45 minutes.
- Prepare vegetables and chicken: Meanwhile, peel and cut carrots into 1/4-inch rounds; cut celery into 1/4-inch pieces; mince garlic. Add remaining 2 tablespoons butter to the onions. When melted, stir in carrots, cook until brightened and crisp-tender, about 5 minutes. Season chicken with remaining salt. Pour wine and sherry into the pot, cook until mostly evaporated, 2-3 minutes. Sprinkle flour, cook for 1 minute. Pour in chicken broth, add chicken in a single layer, bring to a simmer. Cook until chicken reaches at least 165°F, about 10-20 minutes depending on cut.
- Shred chicken and finish the soup: Transfer chicken to a cutting board; use forks to shred. Return shredded chicken to the pot. Remove bay leaves. Taste and adjust seasoning with more salt if needed.
- Prepare cheesy toasts: Cut baguette into 1-inch slices, grate Gruyère cheese. Preheat broiler, toast bread until cheese melts and bubbles, about 30 seconds to 1 minute.
- Serve: Top each bowl with a cheese toast. Enjoy the warm, hearty flavor!
Notes
- Ensure onions are caramelized well for optimal flavor.
- Shredded chicken adds protein and makes the soup more filling.
- Use a good quality dry white wine for depth of flavor.
- The cheese toasts are optional but highly recommended for authentic flair.
- You can store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 940 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 105 mg
