French onion chicken soup combines the comforting richness of traditional French onion soup with the heartiness of chicken, making it an ultimate warm-you-up dish. Imagine returning home after a long day to the inviting aroma of slowly caramelized onions mingling with a savory chicken broth. This recipe transforms simple ingredients into a cozy bowl of goodness, perfect for chilly evenings or whenever you need a little comfort food in your life.
Why you’ll love this dish
This French Onion Chicken Soup is much more than a simple soup; it’s a meal that warms the soul. Not only is it budget-friendly, but it’s also a fantastic way to use up pantry staples like onions, carrots, and chicken. Whether it’s a chilly weeknight dinner or a special occasion, this dish shines. The balance of buttery, caramelized onions and the savory chicken broth is absolutely delightful, and with the melted Gruyère on top, every spoonful feels indulgent.
"This soup was a game changer! The depth of flavor from the onions and the creamy cheese topping made it feel gourmet." – A satisfied reader
Preparing French Onion Chicken Soup Recipe
Creating this dish is a rewarding process that involves a little patience but yields a fantastic return. You’ll start by caramelizing the onions slowly to develop their natural sweetness, then add in your fresh vegetables, followed by chicken and flavorful liquids. As it simmers, the flavors deepen beautifully. Finally, you’ll finish with a delightful broiled Gruyère-topped baguette.
Grab your apron, and let’s get started on this comforting classic!
What you’ll need
To make this delicious soup, gather the following ingredients:
- 3 pounds yellow onions (4 large or 6 medium), peeled, halved, and thinly sliced
- 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, peeled and cut into 1/4-inch-thick rounds (about 1 1/4 cups)
- 3 medium celery stalks, cut into 1/4-inch-thick pieces (about 1 cup)
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts or thighs, seasoned
- 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, cut crosswise on a bias into 1-inch-thick slices (about 8 slices)
- 2 ounces Gruyère cheese (about heaping 1/2 cup), grated
You can substitute the Gruyère cheese with another variety, like Swiss or mozzarella if preferred, and feel free to adjust the chicken for personal dietary needs.
