French Onion Chicken Soup

This French Onion Chicken Soup blends the comforting warmth of classic chicken soup with the rich, sweet-savory depth of French onion soup. It begins with slowly caramelized yellow onions, then simmers with chicken, broth, wine, and aromatic veggies. Topped with cheesy, toasty baguette, it’s hearty, flavorful, and perfect for cozy dinners or making in big batches to enjoy later.

Ingredients

• 3 lb yellow onions (4 large or 6 medium), thinly sliced

• 6 Tbsp unsalted butter, divided

• 1 tsp dried thyme

• 2 dried bay leaves 

• 2½ tsp kosher salt, divided 

• ½ tsp freshly ground black pepper

• 3 medium carrots, sliced (~1¼ cups)

• 3 celery stalks, sliced (~1 cup)

• 3 cloves garlic, minced

• 2 lb boneless, skinless chicken breast or thighs 

• ¾ cup dry white wine 

• 1 Tbsp dry sherry

• ¼ cup all‑purpose flour 

• 6 cups low‑sodium chicken broth

• For cheesy toasts (optional):

  • ½ baguette, sliced diagonally

  • 2 oz Gruyère cheese, grated 

Directions

1. Caramelize the onions: Melt 4 Tbsp butter in a Dutch oven over medium heat. Add onions, thyme, bay leaves, 1½ tsp salt, and pepper. Cook, stirring often and scraping bottom, until onions are soft and amber brown, about 35–45 minutes.

2. Add veggies & butter: Stir in remaining 2 Tbsp butter, add carrots, celery, and garlic. Cook 5 minutes until veggies are crisp‑tender .

3. Prep the chicken: Season chicken with remaining 1 tsp salt. Butterfly if thick .

4. Deglaze & thicken: Pour in wine and sherry; simmer 2–3 minutes. Sprinkle flour and cook 1 minute, stirring constantly.

5. Add broth & chicken: Slowly stir in broth. Add chicken in a single layer. Bring to simmer over medium‑high heat.

6. Cook soup: Reduce heat to maintain gentle simmer. Stir occasionally. Cook until chicken is cooked through (internal temp 165 °F), about 10 minutes for thighs or 12–20 minutes for breasts.

7. Make cheesy toasts (optional): Preheat broiler, arrange baguette slices on baking sheet, top with Gruyère. Broil 30 sec–1 min until melted and bubbly.

8. Shred chicken & finish: Remove chicken with tongs, shred with forks, and return to soup. Discard bay leaves. Taste and adjust seasoning.

9. Serve: Ladle into bowls and top each with a cheesy toast.

Nutrients (approximate per serving)

• Calories: Moderate (lean chicken + butter + cheese/toast add richness)

• Protein: High (from chicken, broth, and cheese)

• Fat: Moderate to high (butter, Gruyère cheese)

• Carbohydrates: Moderate (onions, carrots, bread)

• Fiber: Low to moderate (from vegetables)

• Key nutrients: Provides B vitamins (from chicken), calcium (cheese), antioxidants & potassium (onions & veggies)