Description
This French Onion Chicken Soup combines the rich, caramelized flavors of slowly cooked yellow onions with tender shredded chicken, enhanced by a splash of dry white wine and sherry. Finished with optional Gruyère cheese toasts broiled to gooey perfection, this comforting soup offers a delicious twist on the classic French onion flavor, perfect for a hearty meal.
Ingredients
Scale
For the soup:
- 3 pounds yellow onions (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)
Instructions
- Prepare Onions: Peel, halve, and thinly slice 3 pounds of yellow onions to yield about 10 cups. This step is crucial for achieving the base flavor of the soup.
- Caramelize Onions: Melt 4 tablespoons unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, 1 teaspoon dried thyme, 2 dried bay leaves, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often and scraping the pot bottom to prevent burning, until the onions become soft and amber brown, about 35 to 45 minutes.
- Prepare Vegetables: While onions cook, peel and cut 3 medium carrots into 1/4-inch-thick rounds (about 1 1/4 cups), slice 3 celery stalks similarly (about 1 cup), and mince 3 garlic cloves, combining all in a medium bowl.
- Add Vegetables: Add the remaining 2 tablespoons unsalted butter to the onion mixture. Once melted, add the carrot, celery, and garlic mixture. Cook, stirring occasionally, for about 5 minutes until the carrots are crisp-tender and colors brighten.
- Season Chicken: Season 2 pounds boneless, skinless chicken breasts or thighs with the remaining 1 teaspoon kosher salt. If using thick chicken breasts, butterfly them to ensure even cooking.
- Deglaze and Thicken: Pour in 3/4 cup dry white wine and 1 tablespoon dry sherry into the pot. Cook, stirring occasionally, until mostly evaporated, about 2 to 3 minutes. Sprinkle 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to remove raw flour taste.
- Add Broth and Chicken: Slowly pour in 6 cups low-sodium chicken broth while stirring continuously. Add the seasoned chicken in a single layer, increase heat to medium-high, and bring to a lively simmer.
- Simmer Soup and Cook Chicken: Reduce heat to maintain a gentle simmer. Cook, stirring and scraping the pot bottom occasionally, until chicken is cooked through with an internal temperature of at least 165°F, about 10 minutes for thighs or 12 to 20 minutes for breasts.
- Prepare Cheesy Toasts: Preheat oven broiler and position rack 3 to 4 inches below. Slice 1/2 baguette biaswise into 1-inch-thick pieces (about 8). Place on a rimmed baking sheet. Grate 2 ounces Gruyère cheese and sprinkle evenly on bread slices.
- Shred Chicken and Finish Soup: Transfer chicken to a cutting board using tongs, shred with two forks into bite-sized pieces, and return to soup pot. Remove and discard bay leaves. Taste and adjust salt as needed.
- Broil Toasts and Serve: Broil bread until cheese bubbles and melts, about 30 seconds to 1 minute. Serve soup hot topped with a cheesy toast for a delicious presentation.
Notes
- Storage: Refrigerate leftover soup in an airtight container for up to 4 days or freeze for up to 3 months.
- For best flavor, use dried yellow onions and allow ample time to caramelize for deep, sweet richness.
- Butterflying thick chicken breasts ensures even cooking and quicker shredding.
- Gruyère cheese provides the ideal nutty flavor but Swiss or mozzarella are acceptable substitutes for cheesy toasts.
- If preferred, skip the cheesy toasts for a lighter soup version.
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
