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
Units
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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.