Description

This comforting French Onion Chicken Soup combines caramelized onions, tender shredded chicken, and a savory broth, topped with cheesy toasts for a hearty, flavorful dish perfect for any cozy meal.

Ingredients

For the Soup:

3 pounds yellow onions (about 4 large or 6 medium)
6 tablespoons unsalted butter, divided
1 teaspoon dried thyme
2 dried bay leaves
2 1/2 teaspoons kosher salt, divided, plus more as needed
1/2 teaspoon freshly ground black pepper
3 medium carrots
3 medium stalks celery
3 cloves garlic
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

For the Cheesy Toasts (optional):

1/2 baguette
2 ounces Gruyère cheese (about heaping 1/2 cup)

Cook Mode Prevent your screen from going dark

Instructions

Make the soup: Peel, halve, and thinly slice 3 pounds yellow onions (about 10 cups).
Caramelize the onions: Melt 4 tablespoons of the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the bottom to prevent burning, until onions are soft and amber brown, about 35 to 45 minutes.
Prepare vegetables: Meanwhile, peel and cut carrots into 1/4-inch rounds, chop celery into 1/4-inch pieces, and mince garlic cloves. Add remaining 2 tablespoons butter to the pot.
Cook vegetables: When butter is melted, add carrots, and cook, stirring occasionally, until crisp-tender and brightened in color, about 5 minutes.
Cook chicken: Season chicken with remaining 1 teaspoon kosher salt. Pour white wine and sherry into the pot and cook until mostly evaporated, about 2-3 minutes. Stir in flour, cook for 1 minute, then add broth. Place chicken in a single layer, bring to a simmer, and cook until chicken reaches at least 165°F, about 10 minutes for thighs or 12-20 minutes for breasts.
Shred chicken and finalize: Transfer cooked chicken to a cutting board, shred with forks, return to the pot, discard bay leaves, and taste for seasoning, adding salt if necessary.
Prepare cheesy toasts: Preheat broiler, cut baguette into 1-inch slices, grate cheese. Arrange bread on a baking sheet, sprinkle with cheese, and broil until melted and bubbly, about 30 seconds to 1 minute.
Serve: Top each bowl of soup with a cheesy toast, and enjoy a hearty, flavorful meal.

Notes

Ensure onions are caramelized slowly to develop rich flavor.
Use chicken thighs for more tender, moist meat, but breasts work well too.
For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free thickener.
The cheese toasts add extra richness but can be omitted for a lighter dish.

Nutrition

Serving Size: 1 cup
Calories: 340 kcal
Sugar: 8 g
Sodium: 900 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 95 mg