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French Onion Chicken Soup

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This French Onion Chicken Soup combines the rich, caramelized flavors of traditional French onion soup with the heartiness of tender chicken. Topped with melted cheese and crusty bread, it’s a cozy, satisfying dish perfect for chilly days.

Ingredients

Scale

For the Soup:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 teaspoons sugar (optional, for caramelizing the onions)
  • 1/4 cup dry white wine (optional)
  • 6 cups chicken broth (or beef broth for a richer flavor)
  • 2 cups cooked chicken, shredded or diced (roasted or leftover works best)
  • 2 sprigs of thyme (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper, to taste

For the Topping:

  • 4 slices of crusty bread or baguette
  • 1 cup shredded Gruyère or Swiss cheese

Instructions

Caramelize the Onions:

  1. Heat the Butter and Oil:
    • In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
  2. Cook the Onions:
    • Add the sliced onions and cook, stirring occasionally, for 15–20 minutes. Lower the heat to medium-low and continue to cook for another 20 minutes, or until the onions are deeply caramelized and golden brown. Sprinkle with sugar to enhance the caramelization, if desired.
  3. Add Garlic and Deglaze:
    • Stir in the garlic and cook for 1 minute. Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.

Make the Soup:

  1. Add Broth and Chicken:
    • Pour in the chicken broth. Add the cooked chicken, thyme, and bay leaf. Bring the soup to a simmer and cook for 15–20 minutes.
  2. Season:
    • Taste the soup and adjust seasoning with salt and pepper as needed. Remove the thyme sprigs and bay leaf.

Prepare the Topping:

  1. Toast the Bread:
    • Preheat your oven broiler. Place the bread slices on a baking sheet and toast them lightly under the broiler until golden.
  2. Assemble the Soup:
    • Ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle generously with shredded cheese.
  3. Melt the Cheese:
    • Place the bowls on a baking sheet and broil until the cheese is melted and bubbly, about 2–3 minutes. Keep a close eye to prevent burning.

Serve:

  1. Garnish and Enjoy:
    • Carefully remove the bowls from the oven (they will be hot!) and serve immediately.

Notes

  • Make It Heartier: Add cooked rice or small pasta like orzo to the soup before serving.
  • Cheese Variations: Use mozzarella, provolone, or a blend for a different flavor.
  • Storage: Store the soup (without bread and cheese) in the refrigerator for up to 3 days or freeze for up to 3 months. Add the toppings just before serving.

Find it online: https://ukfinda.com/french-onion-chicken-soup/