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French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe

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Jump to Recipe· 4.6 from 566 reviews

If you’re looking for a cozy, comforting meal that perfectly blends rich flavors and hearty goodness, you’ve got to try this French Onion Chicken Soup Recipe. I absolutely love how the caramelized onions deepen the flavor, and adding tender chicken makes it a satisfying dinner all year round. Whether you’re craving a soul-warming lunch or a dinner that will impress your family, this recipe brings the classic French onion taste with a delicious twist!

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Why You’ll Love This Recipe

  • Deep, Rich Flavor: The slow caramelization of yellow onions creates an unbelievably sweet and savory base that makes this soup special.
  • Tender, Juicy Chicken: Adding chicken turns this soup into a full meal that’s both comforting and filling.
  • Cheesy Toast Finish: Toasted baguette slices loaded with melted Gruyère cheese are seriously addictive when dipped in the soup.
  • Make-Ahead Friendly: You can easily prep ahead, store leftovers, and even freeze for later without losing flavor or texture!
The image shows a close-up of a thick chicken soup in a white pot with a metal ladle scooping some soup in the center. The soup has a brownish broth base and visible layers of shredded chicken, round orange carrot slices, and small pieces of celery in green. The texture looks hearty and chunky with herbs and spices spread through the broth. The white pot and the white marbled surface beneath create a clean, warm look. Photo taken with an iphone --ar 2:3 --v 7 - French Onion Chicken Soup, hearty onion chicken soup, comforting French onion chicken broth, caramelized onion chicken stew, easy French onion chicken dinner this Recipe

Ingredients You’ll Need

To get that iconic French onion soup taste with a hearty chicken punch, I like to keep the ingredients straightforward and fresh. You’ll find that the combination of sweet onions, fresh herbs, and chicken broth forms the soul of the soup. Also, choosing good quality chicken and Gruyère cheese really makes a difference, so look for the best you can find!

Flat lay of thinly sliced yellow onions spread out on a simple white ceramic plate, three whole medium carrots with bright orange skin placed next to crisp green celery stalks trimmed and whole, three unpeeled garlic cloves nestled nearby, two whole boneless skinless chicken breasts with smooth pale pink flesh resting on a white ceramic platter, a small white bowl filled with dry white wine, another small white bowl holding dry sherry, a small mound of all-purpose flour on a plain white plate, a square pat of unsalted butter with a creamy texture on a white ceramic dish, a few dried bay leaves arranged neatly on white ceramic, a small white bowl containing dried thyme, a small white bowl with kosher salt crystals, a small white bowl with freshly ground black pepper, a chunk of pale yellow Gruyère cheese sitting alongside half a crusty French baguette on a white ceramic plate, all ingredients fresh and natural, perfectly balanced and symmetrical layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - French Onion Chicken Soup, hearty onion chicken soup, comforting French onion chicken broth, caramelized onion chicken stew, easy French onion chicken dinner
  • Yellow onions: The star of the show—choose sweet, fresh onions for deep caramelization and that signature soup flavor.
  • Unsalted butter: Essential for cooking down onions gently without overpowering their sweetness.
  • Dried thyme and bay leaves: Classic herbs that layer in subtle aromatic notes.
  • Kosher salt and freshly ground black pepper: Seasoning essentials to bring out natural flavors.
  • Carrots and celery: Add color, sweetness, and depth to the broth without complicating flavors.
  • Garlic cloves: Just the right touch of warmth and spice in the background.
  • Boneless, skinless chicken breasts or thighs: I prefer thighs for juiciness, but breasts work well too.
  • Dry white wine and dry sherry: These add a lovely complexity and help deglaze the pot for wonderful flavor.
  • All-purpose flour: Helps to thicken the soup slightly and create a richer texture.
  • Low-sodium chicken broth: The liquid base that ties everything together with savory goodness.
  • Baguette and Gruyère cheese (optional): For cheesy toasts that make each spoonful extra special with melty, crunchy bites.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Honestly, while I love this recipe pretty much as is, I often tweak it depending on what’s in my fridge or my mood. It’s pretty flexible—you can easily make it lighter, or more indulgent, or even adapt it for dietary preferences. Feel free to get creative and make the soup your own.

  • Vegetarian Variation: Swap the chicken broth for a rich vegetable broth, and skip the chicken or add hearty mushrooms instead—I discovered this makes for a deliciously earthy soup, perfect for meatless days.
  • Spicy Twist: Add a pinch of red pepper flakes when cooking the onions if you want a subtle heat, which my family actually loves on chilly nights.
  • Cheese Choice: While Gruyère is classic, I’ve also used Swiss or Emmental cheese for a slightly different flavor that’s just as melty and satisfying.
  • Make It Gluten-Free: Replace the flour with a gluten-free thickener like cornstarch or omit it entirely—just be sure to mix well so your soup stays silky.

How to Make French Onion Chicken Soup Recipe

Step 1: Caramelize the Onions Slowly and Steadily

Start by peeling and thinly slicing your onions. It takes some patience, but slowly cooking them in butter over medium heat for about 35 to 45 minutes is the magic here—you want them soft, sweet, and beautifully amber brown. Stir often and scrape the bottom with a wooden spoon to avoid burning. When I first tried skipping this slow step, my soup lacked that deep flavor I love so much, so don’t rush it!

Step 2: Add Carrots, Celery, and Garlic for Body and Color

Once the onions are caramelized, toss in the remaining butter along with sliced carrots, celery, and minced garlic. Cook for about 5 minutes until the veggies are just tender but still have a nice pop of color. This adds texture and a subtle sweetness that balances the richness perfectly.

Step 3: Deglaze and Build Flavor with Wine, Sherry, and Flour

Pour in dry white wine and sherry to deglaze the pot, scraping any flavorful browned bits off the bottom. Let it bubble and reduce for 2 to 3 minutes, then sprinkle in flour and stir constantly to avoid lumps, cooking for about a minute. This step thickens the soup and adds a lovely depth — something I learned after a few batches that came out too thin for my liking!

Step 4: Add Broth and Chicken, Simmer Until Just Right

Pour in your chicken broth and nestle in seasoned chicken breasts or thighs. Increase heat to bring the soup to a lively simmer, then lower as needed to keep it gentle. Cook until the chicken is perfectly tender and reaches 165°F internal temperature—usually about 10 to 20 minutes depending on the cut. This method keeps the chicken juicy and tender inside the flavorful broth.

Step 5: Prepare the Cheesy Toasts and Finish

While the soup simmers, slice your baguette and grate some Gruyère. Toast the bread under the broiler with cheese until bubbly and golden—this is one of my favorite parts because that gooey cheese adds such an amazing texture contrast to the rich soup. Shred the cooked chicken, discard bay leaves, season the soup to taste, and ladle it into bowls topped with your cheesy toasts. Pure comfort in a bowl!

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Pro Tips for Making French Onion Chicken Soup Recipe

  • Don’t Rush Caramelizing: Low and slow is your best friend here; it brings out the natural sweetness in the onions and prevents bitterness.
  • Butterfly Chicken Breasts: If your breasts are thick, butterfly them so they cook evenly and faster—this trick saved me from dry chicken more than once.
  • Use a Heavy-Bottomed Pot: A Dutch oven or heavy pan distributes heat evenly, preventing hot spots that burn the onions.
  • Season Gradually and Taste Often: Adding salt gradually as you cook helps avoid over-salting and balances flavors perfectly.

How to Serve French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe - Serving

Garnishes

I’m a big fan of finishing this soup simply with the cheesy toasts straight on top—they add crunch and creaminess with every bite. If you’re feeling fancy, sprinkle a little fresh thyme or parsley over the top for a touch of green and freshness. Some cracked black pepper right before serving never hurts either!

Side Dishes

I like to keep sides light since the soup is so hearty. A crisp green salad with a lemon vinaigrette or some roasted vegetables complements it beautifully. For a cozy night in, a simple crusty bread loaf on the side works perfectly too.

Creative Ways to Present

For special occasions, I love serving this soup in individual oven-safe crocks, topped with the cheesy toast, then popping them under the broiler for that perfect bubbly finish right before serving. It feels fancy but is totally doable at home. You can also add a drizzle of truffle oil for an upscale, aromatic twist that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover French Onion Chicken Soup keeps beautifully in the fridge for up to 4 days. I store it in airtight containers and find that the flavors even deepen overnight. Just be sure to keep the cheesy toasts separate and toast fresh when you’re ready to eat.

Freezing

I’ve frozen this soup dozens of times without any loss of flavor. After cooking, let it cool completely, then transfer to freezer-safe containers. It freezes well for up to 3 months. Just skip the cheese toasts before freezing and prepare fresh when serving.

Reheating

Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through to prevent scorching. If reheating from frozen, thaw overnight in the fridge first for best texture. Toast fresh cheesy bread right before serving to keep that gorgeous crunch.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are actually my go-to because they stay juicy and flavorful during simmering. Just keep an eye on cooking time—it’s a bit shorter for thighs compared to thicker chicken breasts.

  2. Is it necessary to add wine and sherry?

    While the wine and sherry add complexity and help deglaze the pot, you can omit them if you prefer or don’t have them on hand. Just replace with a bit more chicken broth and extra herbs for flavor.

  3. Can I make this soup gluten-free?

    Yes! Swap the all-purpose flour for a gluten-free thickener such as cornstarch or a gluten-free flour blend. Mix it with a bit of cold water before adding to avoid lumps, and cook the same way.

  4. What cheese can I use if I can’t find Gruyère?

    If Gruyère is hard to find, Swiss or Emmental cheese make great substitutes—both melt well and offer a similar nutty flavor that’s perfect for topping the toasts.

  5. How long does it take to make this soup?

    Expect about 15 to 20 minutes prep time and 1 hour 15 minutes to 1 hour 25 minutes to cook, mostly from caramelizing the onions slowly. It’s worth the time for that amazing flavor!

Final Thoughts

This French Onion Chicken Soup Recipe has become a staple in my home because of its incredible depth of flavor and satisfying protein boost from the chicken. It’s a recipe I find myself recommending all the time because it’s approachable yet impressive, and every spoonful feels like a warm hug on a chilly day. I’m confident you’ll enjoy making it as much as eating it—so grab your onions and butter, and let’s get simmering!

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French Onion Chicken Soup Recipe

French Onion Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 566 reviews
  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: about 11 cups (serves 8) 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French-American
Print Recipe

Description

This French Onion Chicken Soup combines the rich, caramelized flavors of slowly cooked yellow onions with tender shredded chicken in a savory broth, enhanced by white wine, sherry, and fresh vegetables. Served with optional Gruyère cheesy toasts broiled until bubbly, this hearty and comforting soup is perfect for a warming meal.

Ingredients

Scale

For the Soup:

  • 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 crosswise into 1/4-inch-thick rounds (about 1 1/4 cups)
  • 3 medium stalks celery, cut crosswise into 1/4-inch-thick pieces (about 1 cup)
  • 3 cloves garlic, minced
  • 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, cut crosswise on a bias into 1-inch-thick slices (about 8 slices)
  • 2 ounces Gruyère cheese (about heaping 1/2 cup), grated

Instructions

  1. Prepare the onions: Peel, halve, and thinly slice the yellow onions to yield about 10 cups. This preparation is crucial as the onions form the flavor base for the soup.
  2. Caramelize the onions: Melt 4 tablespoons of unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the sliced onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the pot’s bottom, until the onions are soft and amber brown, around 35 to 45 minutes. This slow cooking develops deep flavor and a rich color.
  3. Prepare vegetables and garlic: While onions cook, peel and slice carrots into 1/4-inch rounds, chop celery similarly, and mince the garlic. Combine these in a medium bowl for later use.
  4. Cook vegetables with onions: Add remaining 2 tablespoons butter to the onion mixture. Once melted, add the carrot, celery, and garlic mix. Cook, stirring occasionally, until carrots are crisp-tender and brighten in color, about 5 minutes. This adds texture and fresh vegetable flavor to the soup.
  5. Prepare chicken: Season chicken breasts or thighs all over with remaining 1 teaspoon kosher salt. If using thick breasts, butterfly them for even cooking.
  6. Add wine and sherry: Pour dry white wine and dry sherry into the pot. Cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes. This step adds acidity and complexity to the broth.
  7. Add flour: Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute to eliminate raw flour taste and help thicken the soup.
  8. Add broth and simmer: While stirring constantly, slowly pour in chicken broth. Place chicken pieces in a single layer in the pot. Increase heat to medium-high until lively simmer forms, then reduce heat to maintain gentle simmer.
  9. Cook chicken: Simmer soup gently, stirring occasionally to prevent sticking, until chicken is cooked through and reaches internal temperature of 165°F. Takes about 10 minutes for thighs and 12 to 20 minutes for breasts.
  10. Make cheesy toasts (optional): Position oven rack 3 to 4 inches below broiler and preheat broiler. Arrange baguette slices in a single layer on a rimmed baking sheet and evenly sprinkle grated Gruyère over slices.
  11. Shred chicken and finish soup: Using tongs, transfer chicken to a cutting board, shred with two forks into bite-sized pieces, and return to soup pot. Remove and discard bay leaves. Taste and adjust seasoning with more kosher salt if necessary.
  12. Broil cheesy toasts: Broil the prepared bread slices until cheese melts and bubbles, about 30 seconds to 1 minute, watching carefully to prevent burning.
  13. Serve: Ladle soup into bowls and top each with a warm cheesy toast slice for an irresistible presentation and rich flavor.

Notes

  • Leftover soup can be refrigerated in an airtight container for up to 4 days.
  • Soup freezes well for up to 3 months; thaw before reheating.
  • Butterflying thick chicken breasts helps them cook evenly and quicker.
  • Use good-quality dry white wine and sherry for best flavor results.
  • The cheesy toasts add a deliciously melty and crunchy element, but they are optional if dairy or bread is to be avoided.

Nutrition

  • Serving Size: 1 1/3 cups soup with 1 cheesy toast
  • Calories: 320 kcal
  • Sugar: 8 g
  • Sodium: 620 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 26 g
  • Cholesterol: 70 mg

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