Why You Need This Soup in Your Life:
There’s nothing quite like a big bowl of comforting French Onion Chicken Soup.
It’s the kind of dish that fills your home with mouthwatering aromas and satisfies that craving for something hearty and flavorful.
With sweet, caramelized onions, tender chicken, and a flavorful broth topped with melty cheese toasts, this soup is your go-to for cozy nights in.
It’s simple, yet absolutely packed with layers of flavor – one spoonful and you’ll see why this is an instant favorite.
For the Soup:
- Yellow Onions – Caramelizing the onions brings out their sweetness and depth of flavor.
- Unsalted Butter – Used to sauté the onions and vegetables for a rich, savory base.
- Dried Thyme – Adds earthy, aromatic flavor.
- Bay Leaves – For a subtle, aromatic depth.
- Kosher Salt – For seasoning and balancing the flavors.
- Black Pepper – Adds a little spice and warmth.
- Carrots – Adds sweetness and color to the soup.
- Celery – Provides freshness and balance to the soup.
- Garlic – Gives the soup its fragrant and savory base.
- Chicken (Breasts or Thighs) – Tender protein that adds heartiness to the soup.
- White Grape Juice and Apple Cider Vinegar – Adds acidity and depth of flavor.
- All-Purpose Flour – Helps thicken the soup and create a velvety texture.
- Low-Sodium Chicken Broth – The base of the soup, providing savory and balanced flavor.
For the Cheesy Toasts (Optional):
- Baguette – Use for the toasts that will top the soup, adding crunch.
- Gruyère Cheese – Melts beautifully and gives a nutty, salty finish to the toast.
French Onion Chicken Soup
Craving a cozy, flavor-packed meal that warms you from the inside out? This French Onion Chicken Soup combines the richness of caramelized onions, tender chicken, and a deliciously cheesy toast topper, making it the ultimate comfort food.
Ingredients
For the Soup:
- 3 pounds yellow onions (about 4 large or 6 medium)
- 6 tbsp unsalted butter, divided
- 1 tsp dried thyme
- 2 dried bay leaves
- 2 1/2 tsp kosher salt, divided, plus extra as needed
- 1/2 tsp freshly ground black pepper
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
- 2 pounds boneless, skinless chicken breasts or thighs
- 3/4 cup white grape juice + 1-2 teaspoons apple cider vinegar
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
For the Cheesy Toasts (Optional):
- 1/2 baguette
- 2 ounces Gruyère cheese (about heaping 1/2 cup)
Instructions
1. Prepare the Soup:
- Peel, halve, and thinly slice the onions (about 10 cups).
- In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the onions, thyme, bay leaves, 1 1/2 teaspoons of kosher salt, and black pepper. Cook, stirring frequently and scraping the bottom of the pot to avoid burning, for 35-45 minutes until the onions are soft and amber brown.
2. Prepare the Vegetables:
- While the onions cook, peel and slice the carrots into 1/4-inch-thick rounds (about 1 1/4 cups). Slice the celery into 1/4-inch-thick pieces (about 1 cup) and mince the garlic cloves. Set them aside in a bowl.
3. Add Vegetables and Chicken:
- Add the remaining 2 tablespoons of butter to the onions. Once melted, stir in the carrots, celery, and garlic. Cook, stirring occasionally, until the carrots are tender, about 5 minutes.
- Season the chicken breasts or thighs with the remaining 1 teaspoon of salt. If using thick chicken breasts, butterfly them to create thinner pieces.
4. Add Liquids and Simmer:
- Pour in the white grape juice + vinegar mixture. Stir and let the liquids cook off for 2-3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the floury taste.
- Gradually pour in the chicken broth while stirring. Add the chicken pieces in a single layer. Increase the heat to medium-high and bring the mixture to a simmer.
- Once simmering, reduce the heat and cook until the chicken reaches an internal temperature of 165°F (about 10 minutes for thighs, or 12-20 minutes for breasts). Stir occasionally, scraping the bottom of the pot.
5. Shred the Chicken:
- Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaves. Return the shredded chicken to the soup, and taste. Add more salt if needed.
6. Prepare the Cheesy Toasts (Optional):
- Preheat the oven broiler and position a rack 3-4 inches below the broiler. Slice the baguette into 1-inch-thick pieces (about 8 slices). Arrange them on a rimmed baking sheet.
- Grate the Gruyère cheese (about 1/2 cup) and sprinkle it evenly over the bread.
- Broil the bread for 30 seconds to 1 minute, or until the cheese is melted and bubbling.
7. Serve:
- Ladle the soup into bowls and top each with a cheesy toast. Enjoy!
Notes
Storage: Leftover soup can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Can I use pre-cooked chicken to save time?
Yes, absolutely! Using shredded rotisserie chicken is a great shortcut. Just add it in during the simmering stage to heat through—no need to cook it from scratch. - How can I speed up the caramelization of onions?
To speed up the process without sacrificing flavor, cook the onions over medium-high heat. Add a pinch of baking soda to help break down the acids, and stir frequently to avoid burning. - Can I make this soup ahead of time?
Yes! This soup actually tastes even better the next day. Just store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. - What if I don’t have Gruyère for the cheesy toasts?
No worries! You can substitute Gruyère with any cheese that melts well. Swiss, mozzarella, or cheddar all work beautifully as alternatives.
