Description

This French Onion Chicken Soup combines the rich, caramelized flavors of traditional French onion soup with tender chicken for a hearty, comforting meal. Featuring layers of slow-cooked onions, aromatic herbs, and a cheesy baguette topping, thisSoup delivers pure comfort in every spoonful.

Ingredients

Soup Base

4 tablespoons unsalted butter (or olive oil for dairy-free option)
4 large yellow onions, sliced
1 teaspoon dried thyme (or fresh thyme at 3:1 ratio)
2 dried bay leaves
1 teaspoon kosher salt (adjust to taste)
1 teaspoon freshly ground black pepper
2 medium carrots, sliced
2 stalks celery, diced
4 cloves garlic, minced
1 pound boneless, skinless chicken thighs (preferred for flavor)
½ cup dry white wine (or chicken broth for non-alcoholic option)
¼ cup dry sherry (or extra white wine)
6 cups low-sodium chicken broth
¼ cup all-purpose flour (or cornstarch for gluten-free option)

Garnish and Topping

1 loaf baguette, sliced
1 cup Gruyère cheese, shredded

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Instructions

Caramelize the Onions: In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn a deep golden brown, about 30-40 minutes. This slow cooking is key to developing the soup’s rich flavor.
Add Aromatics and Vegetables: Stir in the thyme, bay leaves, salt, pepper, carrots, celery, and minced garlic. Cook for another 5 minutes to let the vegetables soften and the herbs release their aroma.
Cook the Chicken: Add the chicken thighs to the pot, coating them in the onion mixture. Pour in the white wine and sherry, allowing the alcohol to cook off for about 3-5 minutes. This deglazes the pot and enhances the flavor.
Simmer the Soup: Sprinkle the flour over the mixture and stir well to combine, cooking for 2 minutes to remove raw flour taste. Add the chicken broth and stir. Bring the soup to a gentle boil, then reduce heat to low and simmer, partially covered, for 30 minutes or until the chicken is cooked through and the flavors meld.
Prepare the Toppings: While the soup simmers, preheat the oven to 375°F (190°C). Place baguette slices on a baking sheet and toast them until golden, about 8-10 minutes. Remove and set aside. Shred the Gruyère cheese.
Assemble and Serve: Remove chicken thighs from soup, shred them, and return the shredded chicken to the pot. Discard bay leaves. Ladle the soup into oven-safe bowls, top each with toasted baguette slices, and sprinkle generously with Gruyère cheese.
Bake the Soup: Place the bowls on a baking sheet and bake in the oven for 10-12 minutes until the cheese is melted and bubbly. Serve hot for a comforting meal.

Notes

You can use chicken breasts if you prefer leaner meat, but thighs offer more flavor and tenderness.
For a gluten-free soup, use cornstarch instead of flour and gluten-free bread for the topping.
Adjust salt and pepper according to your taste preferences.
For a dairy-free version, substitute butter with olive oil and omit cheese or use dairy-free cheese alternative.
If you prefer a vegetarian option, omit chicken and use vegetable broth, adding mushrooms for umami.