French Onion Chicken Soup

This French Onion Chicken Soup combines the deep sweetness of caramelized yellow onions with tender shredded chicken nestled in a savory broth made richer with white wine, sherry, and herbs. Finished with optional Gruyère cheese toasts broiled to golden perfection, this dish is perfect for cozy nights or special gatherings when you want something comforting yet elegant.

I first tried this soup on a chilly evening when I had forgotten to plan dinner and it became an instant hit. Now it’s a go-to whenever I want something warm with a bit of fancy flair but no stress.

Ingredients

• Yellow onions: peeled halved and thinly sliced — the star of the soup who provide that jammy sweetness after caramelizing — choose firm onions without bruises
• Unsalted butter: needed to gently cook onions and veggies adding richness without overpowering
• Dried thyme: brings a subtle herbal note that complements the sweetness of the onions perfectly
• Dried bay leaves: infuse depth to the broth during simmering, be sure to remove before serving
• Kosher salt: for seasoning — coarse salt helps control salting step by step
• Freshly ground black pepper: provides mild heat and layers of flavor
• Carrots: peeled and sliced for slight crunch and natural sweetness to balance the broth
• Celery: sliced adds aromatic savoriness — pick firm stalks for freshness
• Garlic: minced for pungent background flavor
• Boneless skinless chicken breasts or thighs: seasoned to tenderize and flavor the protein
• Dry white wine: for deglazing and lifting flavors in the pan to add brightness
• Dry sherry: adds a subtle nutty sweetness enhancing overall complexity
• All-purpose flour: to thicken the soup gently
• Low-sodium chicken broth: for a balanced savory base to let the other ingredients shine
• Baguette: sliced on bias for toasting which adds crunch and a chewy base for melting Gruyère
• Gruyère cheese: grated for topping to create a bubbly, nutty, melty crust on the bread

Instructions

Prepare the Onions:

Melt four tablespoons of butter in a Dutch oven or heavy pot over medium heat. Add the sliced onions along with dried thyme, bay leaves, one and a half teaspoons of kosher salt, and freshly ground black pepper. Cook patiently stirring often and scraping any browned bits from the bottom to avoid burning. This step will take 35 to 45 minutes until the onions soften and turn a rich amber brown. This slow caramelization is crucial for the dish's deep flavor.

Prepare Vegetables:

While the onions cook, peel and slice carrots into quarter-inch rounds, cut celery into pieces of similar size, and mince garlic cloves. Having these ready makes the next step smoother.

Add Vegetables to Onions:

Add the remaining two tablespoons of butter to the pot once the onions are caramelized. When melted, incorporate the carrots, celery, and garlic stirring occasionally. Cook this mixture for about five minutes until the vegetables become crisp-tender and maintain bright colors.

Season Chicken:

Pat chicken pieces dry and sprinkle with the remaining kosher salt evenly. For thicker breasts, consider butterflying to ensure even cooking. Set aside until ready to add.

Deglaze Pot:

Pour in the white wine and dry sherry to the pot. Stir occasionally and let the alcohol mostly evaporate which will take about two to three minutes. This lifts all those fond bits off the bottom of the pot adding tremendous flavor.

Add Flour:

Sprinkle all-purpose flour evenly over the mixture and stir constantly for one minute. This step cooks out the raw flour taste while helping thicken the soup slightly once broth is added.

Add Broth and Chicken:

Slowly pour in the chicken broth while stirring to keep a smooth consistency. Nestle the seasoned chicken pieces in one layer into the pot and bring the liquid to a lively simmer over medium-high heat.

Simmer Soup:

Turn the heat down to maintain a gentle simmer. Cook while stirring and scraping the bottom occasionally to prevent sticking. Chicken thighs will take about 10 minutes and breasts between 12 to 20 minutes until they reach an internal temperature of 165 degrees Fahrenheit.

Prepare Cheesy Toasts:

If you want to add the cheese topping, position your oven rack three to four inches below the broiler. Arrange baguette slices with grated Gruyère cheese on a rimmed baking sheet. Broil for 30 seconds to one minute until the cheese melts and bubbles with a golden crust, watching closely to avoid burning.

Shred Chicken and Finalize Soup:

Transfer the cooked chicken to a cutting board and shred it with two forks. Return shredded chicken to the pot and remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.

Serve:

Ladle the soup into bowls and top each serving with a cheesy toast slice if you like. Enjoy this nourishing and elegant soup hot.

A treasured memory is serving this soup at a family gathering where everyone fought over the last cheesy toast because it was that good.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up without diluting flavor.

Ingredient Substitutions

Chicken thighs can be swapped for breasts if you prefer leaner meat but expect slight differences in cooking time. Dry white wine can be replaced with additional chicken broth or non-alcoholic white wine varieties. For Gruyère, Swiss or mozzarella work well but the flavor and meltability will vary.

Serving Suggestions

This soup pairs beautifully with a simple green salad or steamed green beans for a well-rounded meal. For a heartier option, serve alongside a grain like wild rice or a crusty artisan bread. A glass of white wine complements the herbs and onions nicely.

This French Onion Chicken Soup is both comforting and elegant, perfect for any occasion where warmth and flavor are desired. Enjoy the cozy moments it brings to your table.

FAQs about Recipes

→ How do you caramelize onions for this dish?

Slice onions thinly and cook them slowly in butter over medium heat, stirring often to prevent burning, until they turn soft and amber brown, about 35 to 45 minutes.

→ What is the best cut of chicken to use?

Boneless, skinless chicken breasts or thighs both work well; thighs tend to stay juicier while breasts can be butterflied for even cooking.

→ How is the broth thickened?

A small amount of flour is sprinkled over the onion and vegetable mixture and cooked briefly before gradually adding chicken broth, which thickens the base slightly.

→ Can I prepare the cheesy toasts ahead of time?

Cheesy toasts are best broiled just before serving to maintain a melty, bubbly texture and crisp edges.

→ What herbs enhance the flavor?

Dried thyme and bay leaves infuse the broth with subtle herbal notes complementing the sweetness of the onions and savoriness of the chicken.