French Onion Chicken Soup
The best of both worlds combine in one cozy pot.
Ingredients
- 3 lbyellow onions
4 large or 6 medium
- 6 tbspunsalted butter
divided
- 1 tspdried thyme
- 2dried bay leaves
- 2 ½ tspkosher salt
divided, plus more as needed
- ½ tspfreshly ground black pepper
- 3 mediumcarrots
- 3 mediumstalks celery
- 3 clovesgarlic
- 2 lbboneless
skinless chicken breasts or thighs
- ¾ cdry white wine
- 1 tbspdry sherry
- ¼ call-purpose flour
- 6 clow-sodium chicken broth
- ½baguette
- 2 ozgruyère cheese
about heaping 1/2 cup
Directions
Make the soup:
- 1
Peel, halve, and thinly slice 3 pounds yellow onions (about 10 cups).
- 2
Melt 4 tablespoons of the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, 1 teaspoon dried thyme, 2 dried bay leaves, 1 1/2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often and scraping the bottom of the pot with a wooden spoon to prevent burning, until the onions are soft and amber brown, 35 to 45 minutes.
- 3
Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and cut 3 medium carrots crosswise into 1/4-inch-thick rounds (about 1 1/4 cups). Cut 3 medium celery stalks crosswise into 1/4-inch-thick pieces (about 1 cup). Mince 3 garlic cloves.
- 4
Add the remaining 2 tablespoons unsalted butter to the onion mixture. When the butter is melted, add the carrot mixture and cook, stirring occasionally, until the carrots are crisp-tender and brightened in color, about 5 minutes. Meanwhile, season 2 pounds boneless, skinless chicken breasts or thighs all over with the remaining 1 teaspoon of the kosher salt. (If using thick chicken breasts, start at the thickest end and hold your knife parallel to the cutting board, then cut the chicken breasts in half — also known as butterflying.)
- 5
Pour 3/4 cup dry white wine and 1 tablespoon dry sherry into the Dutch oven. Cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes. Sprinkle with 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to cook the floury taste out.
- 6
While stirring constantly, pour in 6 cups low-sodium chicken broth. Add the chicken in a single layer. Increase the heat to medium-high and bring to a lively simmer.
- 7
Reduce the heat as needed to maintain a gentle simmer. Cook, stirring and scraping the bottom of the pot occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F, about 10 minutes for thighs or 12 to 20 minutes for breasts. Meanwhile, prep the cheesy toasts if desired.
Make the cheesy toasts:
- 1
Arrange an oven rack 3 to 4 inches below the broiler unit and set the oven to broil. Cut 1/2 baguette crosswise on a bias into 1-inch-thick slices (about 8). Place in a single layer on a rimmed baking sheet. Grate 2 ounces Gruyère cheese on the largest holes of a box grater (about heaping 1/2 cup). Sprinkle the bread evenly with the cheese.
- 2
Using tongs, transfer the chicken to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the pot. Remove and discard the bay leaves. Taste and season the soup with more kosher salt as needed.
- 3
Broil the bread until the cheese is melted and bubbling, 30 seconds to 1 minute. Top each bowl of soup with a piece of cheese toast.
Recipe notes
- 1
Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
About this Recipe
The Ultimate French Onion Chicken Soup: A Cozy Fusion
Imagine the rich, savory depth of classic French Onion Soup married with the comforting heartiness of a robust chicken soup. That's exactly what you get with this incredible French Onion Chicken Soup recipe! It's truly the best of both worlds, creating a one-dish meal that's perfect for a chilly fall evening or a warming winter dinner.
What makes this cozy pot so special? It all starts with the patient caramelization of those beautiful yellow onions, transforming them into a sweet, amber foundation. This slow process, combined with aromatic dried thyme and bay leaves, builds an unparalleled depth of flavor that defines the best French onion soup. We then introduce tender boneless chicken breasts or thighs, along with wholesome root vegetables like carrots and celery, creating a substantial and satisfying main-dish that goes beyond a typical soup. A splash of dry white wine and sherry elevates the complex broth, making every spoonful truly gourmet.
Topped with a toasted baguette slice smothered in melty, nutty Gruyère cheese, this stovetop recipe delivers that iconic French onion experience in a whole new, fulfilling way. It’s a fantastic way to enjoy all the elements you love in one comforting bowl.
Tips for the Best French Onion Chicken Soup
- Patience with Onions: Don't rush the caramelization! Low and slow heat is key for developing that deep, sweet flavor without burning.
- Chicken Choice: While chicken breasts are great, using boneless, skinless chicken thighs can add even more richness and prevent dryness, especially if you plan to simmer the soup longer.
- Wine & Sherry: These add crucial layers of flavor. If you prefer to omit alcohol, a good quality chicken broth with a splash of apple cider vinegar can be a decent substitute for the wine, and a dash of non-alcoholic cooking sherry can mimic the flavor of dry sherry.
Serve this luxurious chicken soup with a simple green salad to balance the richness, making it an ideal dinner or hearty lunch for the whole family.