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Creamy French Onion Chicken Soup Recipe

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★★★★★

5 from 119 reviews

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.

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

  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

Find it online: https://foodbylina.com/creamy-french-onion-chicken-soup-recipe/