Name: French Onion Chicken Soup
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: French-American
Ingredients: 3 pounds yellow onions, thinly sliced; 6 tablespoons unsalted butter; 1 teaspoon dried thyme; 2 dried bay leaves; 2 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 medium carrots, sliced; 3 medium celery stalks, sliced; 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; 1/2 baguette, sliced; 2 ounces Gruyère cheese, grated

Jump to Recipe

French Onion Chicken Soup brings together the rich depth of caramelized onions and tender shredded chicken in one irresistible bowl. This recipe transforms classic onion soup into a satisfying, protein-packed meal that feels both elegant and comforting. With layers of flavor built slowly on the stovetop and topped with bubbling Gruyère toast, this dish stands out as true French onion comfort food. Whether you serve it for a cozy weeknight dinner or a relaxed weekend gathering, this hearty winter soup bowl always delivers warmth and satisfaction in every spoonful.

Story

I first made French Onion Chicken Soup on a cold evening when I wanted something more filling than traditional onion soup but still craved that deep caramelized flavor. Instead of serving broth with bread alone, I added shredded chicken to create a hearty chicken dinner that felt substantial without losing the soul of classic French onion comfort food. As the onions slowly turned amber and fragrant, the kitchen filled with anticipation. Since then, French Onion Chicken Soup has become my favorite winter soup bowl whenever I need a cozy yet impressive meal that balances savory broth, tender chicken, and melted cheese in every bite.

Ingredients

3 pounds yellow onions, peeled 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 to taste
1/2 teaspoon freshly ground black pepper
3 medium carrots, sliced into 1/4-inch rounds
3 medium celery stalks, sliced into 1/4-inch pieces
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
1/2 baguette, sliced (optional)
2 ounces Gruyère cheese, grated (optional)

Step-by-Step Instructions

Preparing the Ingredients

Peel, halve, and thinly slice the yellow onions into thin strips. Slice the carrots and celery into even pieces, then mince the garlic finely. Season the chicken evenly with 1 teaspoon kosher salt. If using thick chicken breasts, butterfly them for even cooking. Grate the Gruyère and slice the baguette if you plan to serve the cheesy toasts.

Cooking Instructions

Melt 4 tablespoons butter in a Dutch oven over medium heat. Add onions, thyme, bay leaves, 1 1/2 teaspoons salt, and pepper. Cook, stirring frequently, until the onions soften and turn deep amber, about 35 to 45 minutes. Add the remaining butter, then stir in carrots, celery, and garlic. Cook for 5 minutes until slightly tender. Pour in white wine and sherry, cooking until mostly evaporated. Sprinkle flour over the mixture and stir for 1 minute. Gradually pour in chicken broth while stirring. Add the chicken and bring to a simmer. Cook gently until the chicken reaches 165°F, about 10 to 20 minutes. Remove the chicken, shred it, discard bay leaves, and return the meat to the pot. Adjust seasoning as needed. Broil baguette slices topped with Gruyère until bubbly, then place one on each bowl before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the onion caramelization, since proper browning builds the foundation of flavor for this caramelized onion soup. Stir regularly and scrape the bottom of the pot to prevent sticking. Do not skip simmering gently after adding broth, because aggressive boiling can toughen the chicken. Also, always cook the flour briefly before adding liquid so the soup keeps a smooth texture.

Pro Tips for Better Flavor

Use chicken thighs if you prefer richer flavor and extra tenderness. Deglaze thoroughly after adding wine to capture every browned bit from the pot. For a creamier variation that resembles creamy chicken soup, stir in a small splash of heavy cream at the end. Finally, choose quality Gruyère for the toast since its nutty melt defines this French onion comfort food classic.

Serving and Storage

How to Serve

Ladle the French Onion Chicken Soup into wide bowls and top each with a broiled Gruyère toast for the full experience. Serve immediately while the cheese remains bubbly and golden. This hearty chicken dinner pairs beautifully with a simple green salad or roasted vegetables, creating a balanced winter soup bowl perfect for cold evenings.

How to Store Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Store the cheesy toasts separately and prepare fresh ones when serving again for best texture.

Conclusion

French Onion Chicken Soup delivers deep caramelized flavor, tender shredded chicken, and bubbling cheese in one satisfying dish. It transforms classic onion soup into a complete meal that feels cozy yet refined. Try this recipe the next time you crave French onion comfort food, and enjoy every spoonful of this warming winter favorite.

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Frequently Asked Questions

Can I make French Onion Chicken Soup ahead of time?

Yes, you can prepare the soup base a day in advance and refrigerate it. Reheat gently and prepare fresh cheesy toasts just before serving for the best texture and flavor.

Can I substitute the chicken breasts with thighs?

Absolutely. Chicken thighs add extra richness and remain tender during simmering, making them a great option for this hearty chicken dinner.

Is it possible to make this without wine?

Yes. You can replace the wine with additional chicken broth and a small splash of apple cider vinegar to maintain balanced acidity without changing the overall character of the soup.