French onion chicken soup combines the rich, caramelized flavors of traditional French onion soup with tender, juicy chicken for a comforting and hearty dish. Topped with melted cheese and served with crusty bread, this dish is perfect for chilly days or when you’re craving something warm and satisfying.
Why You’ll Love This Recipe
- Rich and Flavorful: The caramelized onions and savory broth create a depth of flavor that’s irresistible.
- Protein-Packed: Tender chicken adds a satisfying boost of protein to the classic recipe.
- Comforting and Hearty: Perfect as a main meal or starter on a cold day.
- Customizable: Adjust the cheese, seasonings, and accompaniments to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Yellow onions, thinly sliced
- Garlic, minced
- Beef or chicken broth (low sodium preferred)
- Dry white wine (optional, for deglazing)
- Butter
- Olive oil
- Thyme (fresh or dried)
- Bay leaves
- Salt and pepper to taste
- Gruyere or Swiss cheese, shredded
- Baguette or crusty bread slices
Directions
- Heat olive oil and butter in a large pot over medium heat. Add sliced onions and cook, stirring frequently, until deeply caramelized, about 25-30 minutes.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom. Let the wine reduce by half.
- Pour in the broth and add thyme, bay leaves, salt, and pepper. Bring to a simmer.
- Meanwhile, season the chicken with salt and pepper. In a separate skillet, sear the chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer the chicken to the soup and simmer until fully cooked, about 15-20 minutes. Remove the chicken, shred or slice it, and return it to the pot.
- Preheat your oven’s broiler. Ladle the soup into oven-safe bowls, top with a slice of bread, and sprinkle generously with shredded cheese.
- Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
- Serve hot, garnished with fresh thyme if desired.
Servings and Timing
- Servings: Serves 4-6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Gluten-Free Option: Use gluten-free bread or skip the bread topping altogether.
- Cheese Substitutes: Try mozzarella, provolone, or even Parmesan for a different flavor profile.
- Herb Variations: Add rosemary or parsley for a unique twist.
- Low-Carb: Omit the bread and enjoy the soup as is for a keto-friendly version.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through. Add the bread and cheese topping just before serving.
- Freezing: Freeze the soup (without bread and cheese) for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
1. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a convenient substitute and reduces cooking time.
2. What type of onions are best for this recipe?
Yellow onions are traditional, but you can use a mix of yellow and sweet onions for added depth.
3. Can I skip the wine?
Yes, replace the wine with an equal amount of broth or water.
4. How do I prevent the onions from burning?
Cook them over medium to medium-low heat, stirring frequently, and add a splash of water if they start to stick.
5. Can I make this recipe vegetarian?
Yes, omit the chicken and use vegetable broth instead. You can add mushrooms or lentils for extra texture.
6. What bread works best for the topping?
A baguette or any sturdy, crusty bread is ideal as it holds up well in the soup.
7. Can I make this in a slow cooker?
Yes, caramelize the onions on the stovetop first, then transfer them to a slow cooker with the broth and chicken. Cook on low for 6-8 hours or high for 3-4 hours.
8. What’s the best cheese for French onion soup?
Gruyere is traditional for its nutty flavor, but Swiss, Emmental, or a blend of cheeses work well too.
9. How do I thicken the broth if needed?
If you prefer a thicker soup, mix a teaspoon of cornstarch with water and stir it into the simmering soup.
10. Is this dish suitable for meal prep?
Yes, prepare the soup ahead of time and add the bread and cheese topping just before serving.
Conclusion
French onion chicken soup is a hearty and flavorful twist on a beloved classic, making it a perfect meal for any time of year. The combination of caramelized onions, tender chicken, and melted cheese creates a comforting dish that’s sure to please. Customize it to your taste, and enjoy this cozy bowl of goodness with friends and family!
Print
French Onion Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop and Broiling
- Cuisine: French-Inspired
Description
This French Onion Chicken Soup combines the rich, caramelized flavors of traditional French onion soup with the heartiness of tender chicken. Topped with melted cheese and crusty bread, it’s a cozy, satisfying dish perfect for chilly days.
Ingredients
For the Soup:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 3 garlic cloves, minced
- 2 teaspoons sugar (optional, for caramelizing the onions)
- 1/4 cup dry white wine (optional)
- 6 cups chicken broth (or beef broth for a richer flavor)
- 2 cups cooked chicken, shredded or diced (roasted or leftover works best)
- 2 sprigs of thyme (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and pepper, to taste
For the Topping:
- 4 slices of crusty bread or baguette
- 1 cup shredded Gruyère or Swiss cheese
Instructions
Caramelize the Onions:
- Heat the Butter and Oil:
- In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
- Cook the Onions:
- Add the sliced onions and cook, stirring occasionally, for 15–20 minutes. Lower the heat to medium-low and continue to cook for another 20 minutes, or until the onions are deeply caramelized and golden brown. Sprinkle with sugar to enhance the caramelization, if desired.
- Add Garlic and Deglaze:
- Stir in the garlic and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
Make the Soup:
- Add Broth and Chicken:
- Pour in the chicken broth. Add the cooked chicken, thyme, and bay leaf. Bring the soup to a simmer and cook for 15–20 minutes.
- Season:
- Taste the soup and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf.
Prepare the Topping:
- Toast the Bread:
- Preheat your oven broiler. Place the bread slices on a baking sheet and toast them lightly under the broiler until golden.
- Assemble the Soup:
- Ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle generously with shredded cheese.
- Melt the Cheese:
- Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2–3 minutes. Keep a close eye to prevent burning.
Serve:
- Garnish and Enjoy:
- Carefully remove the bowls from the oven (they will be hot!) and serve immediately.
Notes
- Make It Heartier: Add cooked rice or small pasta like orzo to the soup before serving.
- Cheese Variations: Use mozzarella, provolone, or a blend for a different flavor.
- Storage: Store the soup (without bread and cheese) in the refrigerator for up to 3 days or freeze for up to 3 months. Add the toppings just before serving.