Description
This cozy French Onion Chicken Soup combines sweet caramelized onions, tender chicken, and a savory broth in one pot. Perfect for beginner cooks, it’s a hearty twist on the French classic that’s simple, flavorful, and ready to impress.
Ingredients
Scale
- 4 tablespoons unsalted butter, divided
- 3 large yellow onions, halved and thinly sliced
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 medium carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ½ cup dry white wine
- ¼ cup dry sherry
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1 baguette (optional, for topping)
- 1 cup shredded Gruyère cheese (optional, for topping)
Instructions
- Caramelize the Onions: Melt half the butter in a large Dutch oven or soup pot over medium heat. Add the sliced onions, thyme, bay leaves, salt, and pepper. Cook for 35 to 45 minutes, stirring frequently, until the onions are golden brown and soft. Lower the heat if they start to burn—slow cooking is key to bringing out the sweetness.
- Cook the Vegetables: Stir in the remaining butter, then add the carrots, celery, and garlic. Cook for about 5 minutes, until the vegetables begin to soften and become fragrant.
- Deglaze the Pot: Pour in the wine and sherry, scraping the bottom of the pot to lift up any flavorful browned bits. Let the liquid simmer for a few minutes until mostly evaporated.
- Thicken the Base: Sprinkle the flour over the vegetables and stir for a minute to cook off the raw flour taste. This step slightly thickens the broth and gives it a silky texture.
- Simmer with Chicken: Slowly add the chicken broth, stirring constantly. Nestle the chicken pieces into the broth in a single layer. Bring the pot to a gentle simmer and cook uncovered—10 minutes for thighs or 12 to 20 minutes for breasts. To check if it’s done, cut into the chicken or use a thermometer to ensure it reads 165°F.
- Shred the Chicken: Once fully cooked, transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot, remove bay leaves, and adjust the seasoning with salt and pepper to taste.
- Make Cheesy Toast (Optional): For a classic French onion touch, preheat your broiler and arrange baguette slices on a baking sheet. Top each slice with shredded Gruyère and broil for 30 seconds to 1 minute until melted and bubbly.
- Serve: Ladle the soup into bowls and top with cheesy toast if desired. Serve hot and enjoy the cozy, savory comfort.
Notes
- For extra depth, add a dash of Worcestershire sauce or balsamic vinegar at the end. To make this dairy-free, swap the butter for olive oil and omit the cheese toast. This recipe also freezes well—just leave out the toast and add it fresh when serving. Want it vegetarian? Use veggie broth and sub mushrooms for the chicken.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups (without toast)
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg