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French Onion Chicken Soup

Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 410
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.
Calories: 410kcal
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: French Onion Chicken Soup