Prep Time 15 mins
Cook Time 1 hr
Rest Time 5 mins
Total Time 1 hr 20 mins
Cooking Method:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
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:
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 large yellow onions, thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp granulated sugar (to help caramelize the onions)
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional, for deglazing)
  • 4 cups beef broth
  • 2 cups chicken broth
  • 2 boneless, skinless chicken breasts (sliced or shredded)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf
    • For the Topping:
  • 4 slices French baguette (toasted)
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp butter, for toasting bread
Instructions
    Caramelize the Onions
  1. 1
    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.
    2. Deglaze and Build the Soup Base
  2. 2
    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.
    3. Cook the Chicken
  3. 3
    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.
    4. Prepare the Toppings
  4. 4
    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.
    5. Serve the Soup
  5. 5
    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.
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.
Keywords: Comfort Food, Hearty, Fall Recipe, Cheesy, French Cuisine
Read it online: https://petitepanini.com/recipe/french-onion-chicken-soup/