French Onion Chicken Soup is a delightful twist on the traditional French onion soup, elevating the dish with tender, juicy chicken that adds extra heartiness and protein. This soul-warming recipe blends deeply caramelized onions, a savory broth, and melted cheese, making it the perfect comfort food for chilly days. Whether you’re looking for a weeknight dinner or an impressive meal for guests, this recipe delivers bold flavors and satisfying textures in every spoonful.
Why You’ll Love This Recipe
- Rich and Comforting: The combination of caramelized onions, cheese, and chicken creates a deeply satisfying dish.
- Protein-Packed: Adding chicken makes this version more filling than traditional French onion soup.
- Perfect for Any Occasion: Whether for a cozy night in or a dinner party, this soup is sure to impress.
- Make-Ahead Friendly: The flavors deepen over time, making leftovers even better.
Ingredients for French Onion Chicken Soup
For the Soup:
- 4 large yellow onions, thinly sliced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp sugar (to aid in caramelization)
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour (for thickening)
- 1/2 cup dry white wine (optional but recommended for depth of flavor)
- 6 cups beef or chicken broth (low sodium preferred)
- 2 tsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- 2 boneless, skinless chicken breasts (or thighs), cooked and shredded
For the Topping:
- 1 baguette, sliced into thick pieces
- 2 cups shredded Gruyère cheese (or Swiss cheese)
- 1/2 cup Parmesan cheese, grated
- Fresh thyme for garnish (optional)
Step-by-Step Instructions
1. Caramelize the Onions
The key to an authentic French Onion Chicken Soup is perfectly caramelized onions.
- In a large, heavy-bottomed pot or Dutch oven, melt butter with olive oil over medium-low heat.
- Add the sliced onions, salt, pepper, and sugar. Cook, stirring occasionally, for 35–45 minutes until the onions are golden brown and deeply caramelized.
- Stir in the minced garlic and cook for another minute until fragrant.
2. Deglaze the Pot
- Sprinkle flour over the caramelized onions and stir well to coat, cooking for 1–2 minutes to eliminate the raw flour taste.
- Slowly pour in the white wine, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the pan. Let simmer for 2–3 minutes.
3. Build the Broth
- Add the broth, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
- Cover and let cook for 20–30 minutes to develop deeper flavors.
- Add the shredded chicken and continue simmering for 10 more minutes.
- Remove the bay leaf and adjust seasoning as needed.
4. Prepare the Topping
- Preheat the oven broiler.
- Arrange baguette slices on a baking sheet and toast until golden, about 2–3 minutes per side.
- Ladle the soup into oven-safe bowls, place a toasted baguette slice on top, and generously sprinkle with Gruyère and Parmesan cheese.
- Place the bowls under the broiler until the cheese is melted and bubbly (2–4 minutes).
5. Serve and Enjoy
- Garnish with fresh thyme and serve hot. Enjoy with extra toasted baguette slices on the side!
Tips for the Best French Onion Chicken Soup
- Take Your Time with the Onions: Proper caramelization is key to rich flavor—don’t rush this step.
- Use Good-Quality Cheese: Gruyère melts beautifully and adds a nutty, savory taste.
- Choose the Right Broth: Beef broth offers a deeper flavor, while chicken broth provides a lighter taste.
- Deglaze for Extra Flavor: White wine enhances the overall richness, but if avoiding alcohol, use extra broth instead.
Variations and Substitutions
- Make It Creamier: Add a splash of heavy cream or milk for a richer texture.
- Use Rotisserie Chicken: A time-saving option that adds extra depth of flavor.
- Gluten-Free Option: Use cornstarch instead of flour for thickening and gluten-free bread for the topping.
- Vegetarian Version: Swap chicken for mushrooms and use vegetable broth instead of beef or chicken broth.
Serving Suggestions
- Pair with a crisp green salad for a well-balanced meal.
- Serve alongside a glass of dry white wine (like Sauvignon Blanc) to complement the soup’s depth.
- Enjoy with roasted vegetables or garlic bread for an extra indulgent experience.
Make-Ahead and Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions without the cheese and bread topping for up to 3 months.
- Reheating: Warm on the stovetop over medium heat. Add fresh cheese and croutons before serving.
Final Thoughts
French Onion Chicken Soup is the perfect dish for anyone who loves deep, savory flavors and satisfying textures. Whether you enjoy it on a cozy night in or as an elegant starter for a dinner party, this recipe is sure to impress. With its rich broth, tender chicken, and cheesy topping, this dish is bound to become a favorite in your recipe collection.
French Onion Chicken Soup
Description
This French Onion Chicken Soup combines the deep, caramelized flavors of classic French onion soup with tender, juicy chicken for a hearty and comforting dish. Topped with a golden, cheesy crust, this soup is perfect for a cozy dinner on a chilly evening.
Ingredients
For the Soup Base:
For the Topping:
Instructions
Caramelize the Onions
- Heat butter and olive oil in a large pot over medium heat. Add sliced onions, sprinkle with salt, pepper, and sugar, and cook for 35-40 minutes, stirring occasionally, until deep golden brown. Add garlic and cook for 1 more minute.
Deglaze and Build the Soup Base
- Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Add beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer and cook for 10 minutes to blend flavors.
Cook the Chicken
- Add sliced or shredded chicken to the pot and simmer for another 10-15 minutes, until fully cooked and tender. Remove the bay leaf and discard.
Prepare the Toppings
- Preheat oven to 180°C (350°F). Butter the baguette slices and toast them in a pan until golden brown. Sprinkle Gruyère and Parmesan cheese on top of each slice. Place under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
Serve the Soup
- Ladle hot soup into oven-safe bowls. Top each bowl with a slice of cheesy baguette. Broil for another 2-3 minutes, until the cheese is golden brown. Let sit for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 659.48kcal
- % Daily Value *
- Total Fat 31.03g48%
- Saturated Fat 15.06g76%
- Trans Fat 0.01g
- Cholesterol 168.11mg57%
- Sodium 1764.98mg74%
- Potassium 1403.8mg41%
- Total Carbohydrate 32.75g11%
- Dietary Fiber 3.03g13%
- Sugars 13.39g
- Protein 56.11g113%
- Vitamin A 200.34 IU
- Vitamin C 14.17 mg
- Calcium 585.34 mg
- Iron 3.1 mg
- Vitamin D 0.25 IU
- Vitamin E 1.73 IU
- Vitamin K 5.8 mcg
- Thiamin 0.42 mg
- Riboflavin 0.8 mg
- Niacin 17.9 mg
- Vitamin B6 1.58 mg
- Folate 63.1 mcg
- Vitamin B12 0.95 mcg
- Phosphorus 760.6 mg
- Magnesium 102.37 mg
- Zinc 3.53 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Make-Ahead Tip: The soup base can be made a day in advance and stored in the fridge.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop.
- Variations:
- Use Swiss cheese instead of Gruyère.
- Substitute red wine for white wine for a deeper flavor.
- Add mushrooms for extra depth.
Comfort Food, Hearty, Fall Recipe, Cheesy, French Cuisine