Creamy French Onion Chicken Soup Recipe

Introduction

French Onion Chicken Soup combines the rich, savory sweetness of caramelized onions with the heartiness of classic chicken soup. This comforting dish is perfect for chilly days and makes a large batch to enjoy throughout the week or freeze for later. Topped with melted Gruyère on crusty baguette slices, it’s a cozy meal that warms both body and soul.

Ingredients

• 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
• 1/2 baguette (optional)
• 2 ounces Gruyère cheese (about heaping 1/2 cup, optional)

Instructions

1. Step 1: Peel, halve, and thinly slice the onions to measure about 10 cups. Melt 4 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onions, dried thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the pot bottom, until onions are soft and amber brown, about 35 to 45 minutes.
2. Step 2: While the onions cook, peel and slice the carrots into 1/4-inch rounds and cut the celery into 1/4-inch pieces. Mince the garlic. Add the remaining 2 tablespoons butter to the pot, then stir in carrots, celery, and garlic. Cook until tender and brightened, about 5 minutes.
3. Step 3: Season the chicken breasts or thighs with the remaining 1 teaspoon kosher salt. If using thick chicken breasts, butterfly them to reduce cooking time.
4. Step 4: Pour in the white wine and sherry to deglaze the pot. Cook, stirring occasionally, until mostly evaporated, about 2 to 3 minutes. Sprinkle the flour evenly over the vegetables, stirring constantly, and cook for 1 minute to remove the raw flour taste.
5. Step 5: Gradually stir in the chicken broth, then add the chicken in a single layer. Increase heat to medium-high and bring to a lively simmer.
6. Step 6: Reduce heat to maintain a gentle simmer. Stir occasionally and scrape the pot bottom to prevent sticking. Cook until chicken is done and registers 165°F internally—about 10 minutes for thighs or 12 to 20 minutes for breasts.
7. Step 7: While the chicken simmers, prepare the cheesy toasts if using. Set the oven rack 3 to 4 inches below the broiler and preheat the broiler. Slice the baguette into 1-inch thick diagonal slices and grate the Gruyère cheese.
8. Step 8: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot. Discard the bay leaves and taste the soup, seasoning with more kosher salt if needed.
9. Step 9: Place baguette slices on a baking sheet, top evenly with Gruyère, and broil until cheese melts and bubbles, about 30 seconds to 1 minute. Watch carefully to avoid burning.
10. Step 10: Serve the soup hot, topping each bowl with a cheesy toast for a perfect finish.

Tips & Variations

• Be patient with the onions—they need 35 to 45 minutes of slow cooking for perfect caramelization and rich flavor.
• Regularly stir the soup while simmering to prevent scorching and sticking on the pot bottom.
• You can use chicken thighs or breasts depending on your preference; butterflying thick breasts helps them cook evenly and faster.
• The Gruyère toasts broil quickly, so keep a close eye to prevent burning.
• For a vegetarian twist, substitute vegetable broth and omit the chicken, adding mushrooms for extra umami.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. It also freezes well—keep it in a freezer-safe container for up to 3 months. To reheat, warm gently on the stove over medium-low heat until heated through. Add cheesy toasts fresh before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup tastes even better the next day once the flavors have melded. Just store it in the refrigerator and reheat gently before serving. Add the Gruyère toasts fresh for optimal crispness.

What cheese can I substitute for Gruyère?

If you can’t find Gruyère, Swiss cheese or a mild fontina are good alternatives that melt well and offer similar nutty flavors.

Creamy French Onion Chicken Soup Recipe

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This French Onion Chicken Soup is a comforting fusion of classic French onion soup and hearty chicken soup. Caramelized onions create a rich, savory-sweet base, complemented by tender carrots, celery, herbs, and chicken simmered in flavorful broth. Topped with melty Gruyère toasts, this recipe makes a large batch perfect for cozy weekends or freezing for later enjoyment.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings (about 11 cups) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

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

1. Caramelize the onions: Peel, halve, and thinly slice the onions. Melt 4 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions, thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the bottom to prevent burning, until onions are soft and amber brown, about 35 to 45 minutes.
2. Prepare vegetables and season chicken: Peel and slice the carrots into 1/4-inch rounds and cut celery into 1/4-inch pieces. Mince the garlic cloves. Add remaining 2 tablespoons butter to the pot with onions, then add the carrot, celery, and garlic mixture. Cook, stirring occasionally, until vegetables are crisp-tender and vibrant, approximately 5 minutes. Meanwhile, season chicken breasts or thighs with the remaining 1 teaspoon kosher salt. Butterfly thick chicken breasts to reduce cooking time.
3. Deglaze the pot: Pour in dry white wine and dry sherry. Cook, stirring and scraping the bottom, until the liquid mostly evaporates, about 2 to 3 minutes.
4. Add flour: Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to eliminate raw flour flavor and begin thickening.
5. Add broth and chicken; simmer: While stirring, pour in the chicken broth. Add the chicken pieces in a single layer. Increase heat to medium-high and bring to a lively simmer. Reduce heat to maintain a gentle simmer and cook, stirring occasionally to prevent sticking and scorching, until chicken is fully cooked (internal temperature 165°F), about 10 minutes for thighs and 12 to 20 minutes for breasts.
6. Shred chicken and finish soup: Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the pot. Remove and discard bay leaves. Taste and season soup with additional kosher salt if needed.
7. Make Gruyère toasts: Position oven rack 3 to 4 inches below broiler and preheat broiler. Slice baguette on a bias into eight 1-inch-thick slices and arrange single layer on a rimmed baking sheet. Grate Gruyère cheese and sprinkle evenly over bread slices. Broil until cheese melts and bubbles, about 30 seconds to 1 minute, watching carefully to prevent burning.
8. Serve: Ladle soup into bowls and top each with a cheesy toast. Serve immediately for best texture and flavor.

Notes

• Be patient when caramelizing onions; stirring regularly for 35 to 45 minutes develops a deep, rich flavor.
• Stir soup occasionally during simmering to prevent scorching and sticking to the pot bottom.
• Watch Gruyère toasts closely under the broiler, as they can brown quickly within 30 seconds to 2 minutes.
• Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Reheat gently on stovetop before serving.

Keywords: French Onion Soup, Chicken Soup, Comfort Food, Caramelized Onions, Gruyère Toast, Chicken and Onion Soup, Cozy Winter Soup, Classic Soup Recipe