Description
French Onion Chicken Soup combines caramelized onions, shredded chicken, and savory broth topped with melted Gruyère toast for the ultimate comfort bowl.
Ingredients
Scale
- 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
Instructions
- Slice onions thinly and prepare carrots, celery, and garlic.
- Melt butter and caramelize onions with thyme, bay leaves, salt, and pepper until amber.
- Add remaining butter, carrots, celery, and garlic and cook until slightly tender.
- Deglaze with wine and sherry and cook until mostly evaporated.
- Stir in flour and cook briefly.
- Gradually add chicken broth while stirring.
- Add seasoned chicken and simmer until cooked through to 165°F.
- Remove chicken, shred, discard bay leaves, and return chicken to pot.
- Broil baguette slices topped with Gruyère until melted and bubbly.
- Serve soup topped with cheesy toast.
Notes
- Refrigerate leftovers up to 4 days.
- Freeze up to 3 months.
- Prepare fresh cheesy toasts when reheating for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg