Description
Delicious French Onion Chicken Soup combines the rich sweetness of caramelized yellow onions with tender shredded chicken in a savory broth, enhanced by white wine, sherry, and herbs. Topped with optional Gruyère cheese toasts broiled to perfection, this comforting dish makes a hearty meal perfect for gatherings or cozy nights.
Ingredients
Scale
For the Soup:
- 3 pounds yellow onions (4 large or 6 medium), peeled, halved, and thinly sliced
- 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 cut into 1/4-inch-thick rounds (about 1 1/4 cups)
- 3 medium celery stalks, cut into 1/4-inch-thick pieces (about 1 cup)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts or thighs, seasoned
- 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, cut crosswise on a bias into 1-inch-thick slices (about 8 slices)
- 2 ounces Gruyère cheese (about heaping 1/2 cup), grated
Instructions
- Prepare the Onions: Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a Dutch oven or large heavy pot over medium heat. Add onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook stirring often and scraping bottom to prevent burning, until onions are soft and amber brown, about 35 to 45 minutes.
- Prepare Vegetables: While onions cook, prepare carrots, celery, and garlic by slicing and mincing respectively. Add these to a medium bowl as you finish each.
- Add Vegetables to Onions: Add remaining 2 tablespoons butter to the onion mixture. Once melted, add the prepared carrots, celery, and garlic. Cook, stirring occasionally, until vegetables are crisp-tender and bright, about 5 minutes.
- Season Chicken: Season chicken breasts or thighs with remaining 1 teaspoon kosher salt. Butterfly thick breasts if needed for even cooking.
- Deglaze Pot: Pour white wine and dry 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 Chicken: Stir in chicken broth gradually while stirring. Add chicken to pot in a single layer and bring to a lively simmer over medium-high heat.
- Simmer Soup: Reduce heat to maintain a gentle simmer. Cook, stirring and scraping bottom occasionally, until chicken reaches 165°F internally—about 10 minutes for thighs or 12 to 20 minutes for breasts.
- Prepare Cheesy Toasts: If desired, arrange oven rack 3 to 4 inches below broiler. Broil baguette slices topped with Gruyère cheese on a rimmed baking sheet until cheese melts and bubbles, 30 seconds to 1 minute.
- Shred Chicken and Finalize Soup: Transfer chicken to a cutting board, shred with forks, then return to pot. Remove bay leaves. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls, topping each with a cheesy toast slice if using. Enjoy hot for a comforting meal.
Notes
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Butterflying thick chicken breasts ensures even cooking throughout.
- Use a wooden spoon to prevent onions from burning and to scrape fond off the pot bottom for rich flavor.
- Use low-sodium chicken broth to control salt levels in the soup.
- Gruyère cheese provides a classic French onion soup flavor but substituting with Swiss cheese is possible.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
