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

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Instructions

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.
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.
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.
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.
Prepare chicken: Season chicken breasts or thighs all over with remaining 1 teaspoon kosher salt. If using thick breasts, butterfly them for even cooking.
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.
Add flour: Sprinkle flour over the mixture and cook, stirring constantly, for 1 minute to eliminate raw flour taste and help thicken the soup.
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.
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.
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.
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.
Broil cheesy toasts: Broil the prepared bread slices until cheese melts and bubbles, about 30 seconds to 1 minute, watching carefully to prevent burning.
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