French Onion Chicken Soup Recipe

French Onion Chicken Soup combines the deep, savory flavors of classic French onion soup with the hearty, comforting elements of a chicken soup. The caramelized onions, tender chicken, and melted cheese toast make this recipe a rich, satisfying dish perfect for cozy evenings.

Why You’ll Love This Recipe

• Hearty and Filling: Combines the rich flavors of French onion soup with the protein-packed goodness of chicken.
• Restaurant-Quality at Home: Create a gourmet soup with minimal effort.
• Versatile: Great as a starter or a main course.
• Perfect for Any Season: Warm and comforting in winter, yet light enough for fall or spring.

Step-by-Step Instructions

Step 1: Prepare the Onions

1. Slice the Onions
   • Peel and thinly slice the onions. Aim for uniform slices for even cooking.
2. Caramelize the Onions
   • In a large Dutch oven, melt butter and olive oil over medium heat.
   • Add the onions and a pinch of salt. Stir to coat them in the butter and oil.
   • Cook on medium-low heat, stirring occasionally, for 30–40 minutes, until the onions are golden brown and deeply caramelized.

Step 2: Cook the Chicken

1. Sear the Chicken
   • Season the chicken with salt and pepper.
   • Remove the caramelized onions from the pot and set aside.
   • In the same pot, sear the chicken over medium heat for 4–5 minutes on each side until lightly browned.
2. Shred the Chicken
   • Remove the chicken from the pot and shred it into bite-sized pieces.

Step 3: Build the Soup Base

1. Deglaze the Pot
   • Return the caramelized onions to the pot. Add the flour and stir for 1–2 minutes to cook out the raw flavor.
   • Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot.
2. Add Broths and Herbs
   • Pour in the chicken broth and beef broth. Add the bay leaves and thyme.
   • Return the shredded chicken to the pot and bring the soup to a simmer.

Step 4: Simmer and Season

1. Cook the Soup
   • Let the soup simmer gently for 25–30 minutes to allow the flavors to meld.
2. Adjust the Seasoning
   • Taste the soup and adjust with salt, pepper, or a splash of balsamic vinegar for added depth.

Step 5: Prepare the Bread and Cheese

1. Toast the Bread
   • Preheat the oven to 375°F (190°C).
   • Place baguette slices on a baking sheet and toast for 5–7 minutes until crisp.
2. Add the Cheese
   • Top each slice with Gruyère and Parmesan. Return to the oven and broil until the cheese is bubbly and golden.

Step 6: Serve

1. Assemble the Bowls
   • Ladle the hot soup into bowls.
   • Float a cheese-topped toast on each bowl.
2. Garnish
   • Sprinkle with fresh thyme or parsley for a pop of color.

Cooking Tips

Onions

• Use yellow or sweet onions for the best caramelization.
• Be patient; caramelizing onions slowly brings out their natural sweetness.

Cheese

• Gruyère is traditional, but Swiss cheese or mozzarella can work in a pinch.

Consistency

• For a thicker soup, mash some of the onions with a potato masher.

Variations

Gluten-Free Option

• Replace the all-purpose flour with cornstarch or gluten-free flour.

Low-Carb Option

• Skip the bread and serve with a side of roasted vegetables instead.

Vegetarian Alternative

• Use vegetable broth and omit the chicken for a meatless version. Add mushrooms for a hearty texture.

Pairings

• Side Salad: A fresh green salad balances the richness of the soup.
• Roasted Vegetables: Try roasted asparagus or Brussels sprouts.
• Beverage: Pair with a crisp white wine or a light lager.

Storage and Reheating

Refrigeration

• Store in an airtight container for up to 3 days.

Freezing

• This soup freezes well without the bread topping. Freeze for up to 2 months.

Reheating

• Reheat gently on the stovetop or microwave, adding a splash of broth if needed to adjust the consistency.

Why This Recipe Works

French Onion Chicken Soup delivers an elevated twist on two beloved classics. The deeply caramelized onions infuse the soup with rich, savory notes, while the chicken adds hearty protein. The melted Gruyère-topped bread offers a satisfying crunch and creamy finish that makes each bite a perfect balance of texture and flavor.

Whether you’re making this for a dinner party or a comforting meal at home, it’s guaranteed to be a show-stopper. Enjoy!

Yield: 6

French Onion Chicken Soup Recipe

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French Onion Chicken Soup combines the deep, savory flavors of classic French onion soup with the hearty, comforting elements of a chicken soup. The caramelized onions, tender chicken, and melted cheese toast make this recipe a rich, satisfying dish perfect for cozy evenings.

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

• 2 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp sugar
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 8 cups chicken broth
• 1 lb cooked chicken breast, shredded or diced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 baguette, sliced and toasted
• 2 cups shredded Gruyère or Swiss cheese

Instructions

1. Caramelize the Onions:
   In a large pot or Dutch oven, heat butter and olive oil over medium heat.
   Add the sliced onions and sugar. Stir to coat. Cook, stirring occasionally, for 30-40 minutes until the onions are golden brown and caramelized.
   
2. Add Garlic and Flour:
   Stir in minced garlic and cook for 1 minute until fragrant.
   Sprinkle the flour over the onions and stir well. Cook for 2 minutes to remove the raw flour taste.
   
3. Add Broth and Chicken:
   Gradually add the chicken broth, stirring to combine with the onion mixture.
   Add the shredded chicken, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
   
4. Prepare the Topping:
   While the soup simmers, preheat your oven broiler.
   Place the toasted baguette slices on a baking sheet. Top each slice with a generous amount of shredded cheese. Broil until the cheese is melted and bubbly, about 2-3 minutes.
   
5. Serve:
   Remove the bay leaves from the soup. Ladle the hot soup into bowls.
   Top each bowl with a cheesy baguette slice or serve the bread on the side for dipping.

Notes

• Make It Heartier: Add cooked wild rice or noodles for an extra filling option.
• Cheese Options: Gruyère is traditional, but Mozzarella, Fontina, or Provolone work well too.
• Freezing: The soup base can be frozen for up to 3 months. Add fresh bread and cheese when reheating.