Description
A comforting fusion of French onion soup and chicken soup featuring caramelized onions, tender chicken, and vegetables, topped with cheesy Gruyère toasts.
Ingredients
- 3 lb yellow onions (about 4 large or 6 medium)
- 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 garlic cloves, minced
- 2 lb boneless skinless chicken breasts or thighs
- ¾ cup dry white wine
- 1 Tbsp dry sherry
- ¼ cup all‑purpose flour
- 6 cups low‑sodium chicken broth
- Optional: ½ baguette, sliced
- Optional: 2 oz Gruyère cheese (about heaping ½ cup)
Instructions
- Peel, halve, and thinly slice the onions (~10 cups).
- In a Dutch oven over medium heat, melt 4 Tbsp butter. Add onions, thyme, bay leaves, 1½ tsp salt, and pepper. Stir often, scraping the pot, until onions are soft and amber brown, about 35–45 min.
- While onions caramelize, slice carrots and celery, and mince garlic.
- Add remaining 2 Tbsp butter, then carrots, celery, and garlic. Cook ~5 min until veggies are crisp‑tender.
- Season chicken with 1 tsp salt (butterfly breasts if thick).
- Pour in wine and sherry; cook 2–3 min until mostly evaporated. Stir in flour; cook 1 min.
- Slowly add chicken broth while stirring. Lay chicken in one layer. Increase heat to medium‑high and bring to lively simmer.
- Reduce to gentle simmer; stir occasionally and scrape bottom. Cook until chicken reaches 165 °F—about 10 min for thighs or 12–20 min for breasts.
- Meanwhile, make cheesy toasts: Preheat broiler, slice baguette, top with Gruyère. Broil ~30 sec–1 min until bubbling.
- Transfer chicken to cutting board, shred, and return to pot. Discard bay leaves, taste, and adjust seasoning.
- Ladle soup and top each bowl with a cheesy toast.
Notes
- Use chicken thighs for richer flavor or breasts for leaner meat.
- Swap chicken broth with beef broth for deeper taste.
- Wine can be replaced with extra sherry or Worcestershire sauce.
- Gruyère cheese can be substituted with Swiss, Fontina, or Parmesan.
- Gluten-free: replace flour with cornstarch slurry.
- Soup can be frozen for up to 3 months; reheat and add fresh cheesy toasts.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
