French Onion Chicken Soup
A delicious twist on the classic French onion soup, combining caramelized onions, savory chicken, and melted cheese for a comforting meal.
Servings: 6 servings
Calories: 350kcal
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For a vegetarian version, swap chicken for hearty vegetables and use vegetable broth. For extra flavor, add a teaspoon of Worcestershire sauce or soy sauce while simmering.