French Onion Chicken Soup
French Onion Chicken Soup is a delicious twist on the classic French onion soup! This recipe brings the rich flavors of caramelized onions and savory chicken together in a comforting bowl that’s perfect for cozy nights at home. It’s been trending lately, likely because everyone is looking for satisfying and hearty meals that feel special yet are easy to prepare, especially as the weather cools down. With its wonderful blend of flavors and textures, this soup is sure to become a favorite in your kitchen.
What Goes Into This French Onion Chicken Soup
- 4 cups sweet onion, thinly sliced (about 4 large onions)
- 2 cups shallot, thinly sliced (about 5-6 shallots)
- 1 teaspoon kosher salt
- 1 2/3 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour or gluten-free flour
- 1/4 cup light white wine (or chicken broth for a non-alcohol option)
- 1/4 cup sherry vinegar (or apple cider vinegar)
- 4 fresh thyme sprigs
- 2 dried bay leaves
- 8 cups chicken bone broth
- 1 pound boneless skinless chicken thighs or chicken breast
- 6 slices baguette or sourdough bread
- 12 thin slices Gruyere cheese or Swiss cheese
How to Make French Onion Chicken Soup
- In a Dutch oven or a large heavy pot, heat the olive oil over medium to medium-low heat. Add the sliced onions, shallots, and kosher salt.
- Sauté the mixture, stirring often until the onions and shallots are soft and golden, which should take about 30 to 40 minutes. You can cover them for a bit between stirring to help them steam and prevent them from drying out.
- Once they’re golden, sprinkle in the flour and mix well. Cook for an additional 2 to 3 minutes.
- Pour in the white wine and sherry vinegar, and add the fresh thyme and bay leaves. Let this simmer uncovered for about 10 minutes to reduce the alcohol.
- Add the chicken bone broth and chicken to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cook until the chicken is fully cooked, which should take about 25 to 30 minutes.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup.
- Taste the soup and adjust the salt if needed. Remove the bay leaves and thyme sprigs.
- Ladle 1 1/2 cups of soup into 6 oven-proof bowls. Place the bowls on a baking sheet.
- Top each bowl with sliced toasted bread and then layer with cheese. Broil on low on the second rack from the top until the cheese melts, which should take about 2 to 3 minutes.
- As an alternative, you can make cheesy croutons by toasting the bread on a baking sheet with some salt and pepper, then adding the cheese on top to melt before serving over the soup.
Why This French Onion Chicken Soup Is So Popular Right Now
French Onion Chicken Soup is gaining popularity as people seek comfort foods that offer both flavor and simplicity. With the chill of fall and winter approaching, many are turning to heartwarming recipes that satisfy and provide nourishment. The combination of tender chicken, rich onions, and gooey melted cheese creates a dish that feels indulgent while still being easy to make at home.
How to Serve French Onion Chicken Soup
This cozy soup works wonderfully for dinner on a chilly evening but can also make a delightful lunch. It pairs perfectly with a light salad or a side of roasted vegetables for a complete meal. If you’d like, feel free to add fresh herbs like parsley on top for a pop of color, or serve it with a sprinkle of freshly ground black pepper for added flavor.
Expert Tips for French Onion Chicken Soup
- Storage: If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. The flavors will continue to develop!
- Make it Vegetarian: Swap out the chicken for hearty vegetables like mushrooms or zucchini and use vegetable broth in place of chicken broth.
- Add Spice: Spice lovers can add a pinch of cayenne or red pepper flakes when sautéing the onions for a kick.
- Flavor Boost: For an extra depth of flavor, consider adding a teaspoon of Worcestershire sauce or soy sauce when simmering the soup.
French Onion Chicken Soup FAQs
Can I use regular onions instead of sweet onions?
Yes, you can use regular yellow onions, but sweet onions will add a nice sweetness to the soup.
How can I make this soup gluten-free?
Use gluten-free flour in place of all-purpose flour and ensure that your bread is also gluten-free.
Can I freeze French Onion Chicken Soup?
Yes, you can freeze the soup without the bread and cheese. Just be sure to cool it completely before storing it in freezer-friendly containers.
How long does it take to prepare?
This French Onion Chicken Soup takes about an hour from start to finish, with most of that time spent on sautéing and simmering to get the best flavors.
This French Onion Chicken Soup is a delightful dish that you surely need to try making at home. It’s a comforting bowl that wraps you in warmth while delivering comforting flavors. Enjoy this delicious recipe with family and friends!
French Onion Chicken Soup
Ingredients
For the Soup
- 4 cups sweet onion, thinly sliced (about 4 large onions) Sweet onions add a nice sweetness.
- 2 cups shallot, thinly sliced (about 5-6 shallots)
- 1 teaspoon kosher salt
- 1 2/3 tablespoons extra virgin olive oil
- 2 tablespoons all-purpose flour or gluten-free flour Use gluten-free flour for a gluten-free option.
- 1/4 cup light white wine or chicken broth Use chicken broth for a non-alcohol option.
- 1/4 cup sherry vinegar or apple cider vinegar
- 4 sprigs fresh thyme
- 2 pieces dried bay leaves
- 8 cups chicken bone broth
- 1 pound boneless skinless chicken thighs or chicken breast
- 6 slices baguette or sourdough bread Can be toasted.
- 12 slices Gruyere cheese or Swiss cheese
Instructions
Preparation
- In a Dutch oven or a large heavy pot, heat the olive oil over medium to medium-low heat.
- Add the sliced onions, shallots, and kosher salt.
- Sauté the mixture, stirring often until the onions and shallots are soft and golden, about 30 to 40 minutes. Cover them occasionally to help steam.
- Once golden, sprinkle in the flour and mix well. Cook for 2 to 3 minutes.
- Pour in the white wine and sherry vinegar, and add the fresh thyme and bay leaves. Simmer uncovered for about 10 minutes.
- Add the chicken bone broth and chicken to the pot, bring to a boil, then reduce heat to a simmer and cook until the chicken is done, about 25 to 30 minutes.
- Remove the chicken, shred it with two forks, and return it to the soup.
- Taste and adjust the salt if needed. Remove the bay leaves and thyme sprigs.
Serving
- Ladle 1 1/2 cups of soup into 6 oven-proof bowls, placed on a baking sheet.
- Top each bowl with sliced toasted bread and layer with cheese. Broil on low until cheese melts, about 2 to 3 minutes.
- Alternatively, make cheesy croutons by toasting bread on a baking sheet, adding cheese on top and melting before serving over the soup.
