French Onion Chicken Soup

French Onion Chicken Soup is the comforting marriage of two beloved classics—slow-caramelized French onions and hearty homemade chicken soup.

This dish takes the soul of traditional French onion soup, with its rich golden onions and savory depth, and elevates it with tender shredded chicken for a full, satisfying meal.

Every spoonful brings layers of flavor: sweetness from the deeply browned onions, earthiness from thyme and bay, richness from the broth, and a touch of brightness from wine and sherry. Finished with a bubbling Gruyère toast on top, it transforms a humble pot of onions and chicken into a restaurant-worthy winter comfort dish.

It’s warm, rustic, aromatic, and absolutely luxurious—everything you want in a cozy cold-weather bowl.

Why People Will Love French Onion Chicken Soup Recipe:

It elevates comfort food to something luxurious, blending the warmth of chicken soup with the rich, slow-caramelized flavors of classic French onion soup.

Every bowl feels like hours of love and patience, thanks to the deeply golden onions that bring sweetness, depth, and complexity no quick recipe can imitate.

The combination of tender shredded chicken and aromatic vegetables transforms a simple soup into a hearty, soul-satisfying meal that actually fills you up.

**The broth has layers of flavor—wine, sherry, thyme, bay, and chicken stock—**creating a depth that feels both rustic and gourmet at the same time.

The optional Gruyère toast adds restaurant-level richness, giving each serving a melty, golden, irresistibly cheesy finish that ties the whole dish together.

It’s a recipe that makes your home smell incredible, from the first sizzle of onions to the final broiled cheese topping—instantly cozy and inviting.

It balances nostalgia and elegance, making it perfect for everyday comfort, holiday gatherings, or a special winter dinner at home.

Key Ingredients:

Yellow Onions — The soul of this soup. Slowly caramelized until deeply golden and sweet, they create a naturally rich, savory foundation no broth alone could ever achieve.

Butter — Adds silky richness that helps the onions soften and transform, carrying their sweetness into every spoonful.

Dried Thyme & Bay Leaves — Classic aromatics that bring subtle earthiness and warmth, giving the broth its French-inspired depth.

Carrots, Celery & Garlic — A trio of fresh aromatics that add body, gentle sweetness, and a rounded savory backbone.

Chicken Breasts or Thighs — Tender, shredded chicken enriches the soup with hearty protein, making it filling and comforting without feeling heavy.

White Wine & Dry Sherry — These add brightness, acidity, and a slight nuttiness, lifting the soup’s flavor and creating a restaurant-quality finish.

All-Purpose Flour — Lightly thickens the broth, giving it a velvety texture that clings beautifully to every bite.

Chicken Broth — The base that ties all the flavors together, absorbing the sweetness of onions, the depth of herbs, and the richness of chicken.

Gruyère Cheese (optional but iconic) — Melts into a golden, bubbling crust on the toast, adding nutty, savory luxury that transforms the soup into a true French-style showpiece.

Expert Tips:

Caramelize the onions slowly—don’t rush the process.

True French onion flavor comes from deep, patient browning. If the onions only soften or lightly color, the soup will taste flat. Let them cook low and slow until they reach a rich amber color—this is where the sweetness and umami develop.

Use a heavy pot to prevent scorching.

A Dutch oven or thick-bottomed pot distributes heat evenly, allowing the onions to brown without burning. Burnt bits turn the soup bitter—caramelized bits turn it magical.

Deglaze aggressively for maximum flavor.

When adding white wine and sherry, scrape the bottom of the pot thoroughly. Those browned bits are concentrated onion flavor—lifting them into the broth gives you a deeper, more complex soup.

Choose chicken thighs for richer flavor.

Breasts work, but thighs stay juicier, shred more beautifully, and add a more savory backbone. If using breasts, avoid overcooking by pulling them out as soon as they reach 165°F.

Layer your seasoning gradually.

Salt added at the start helps onions release moisture, but final seasoning should always be adjusted at the end. Flavors deepen as the soup simmers, so wait until the finish to perfect the balance.

Use Gruyère for authenticity—or blend for a deeper melt.

Gruyère melts into a nutty, silky crust, but mixing a small amount of mozzarella gives it a more luxurious stretch while retaining that classic French flavor.

Toast the bread until crisp before adding cheese.

A firm, well-toasted base keeps the cheesy toasts from turning soggy. This ensures each bite has the ideal contrast of crisp bread + melty cheese + savory broth.

Let the soup rest before serving.

A 10–15 minute rest off heat allows the onions and broth to meld, enhancing the depth of flavor and giving the chicken time to absorb more of the aromatic broth.

French Onion Chicken Soup

Ingredients

For the Soup

3 pounds yellow onions (about 4 large or 6 medium)

6 tablespoons unsalted butter, divided

1 teaspoon dried thyme

2 dried bay leaves

2½ teaspoons kosher salt, divided (plus more to taste)

½ teaspoon freshly ground black pepper

3 medium carrots

3 medium celery stalks

3 cloves garlic

2 pounds boneless, skinless chicken breasts or thighs

¾ cup dry white wine

1 tablespoon dry sherry

¼ cup all-purpose flour

6 cups low-sodium chicken broth

For the Cheesy Toasts (Optional)

½ baguette

2 ounces Gruyère cheese, grated (about heaping ½ cup)

Instructions

Make the Soup

Prepare the Onions

Peel, halve, and thinly slice the yellow onions—you should have about 10 cups once sliced.

Caramelize the Onions

In a Dutch oven or large heavy pot, melt 4 tablespoons of the butter over medium heat.

Add the sliced onions, dried thyme, bay leaves, 1½ teaspoons of the kosher salt, and the black pepper.

Cook, stirring frequently and scraping the bottom of the pot to prevent burning, until the onions turn soft, deeply golden, and caramelized—35 to 45 minutes.

Prep the Vegetables

While the onions cook, prepare the remaining vegetables and place them all in the same bowl:

Slice the carrots into ¼-inch rounds (about 1¼ cups)
Slice the celery into ¼-inch pieces (about 1 cup)
Mince the garlic

Add Aromatics to the Pot

Add the remaining 2 tablespoons of butter to the onions.

Once melted, stir in the carrot, celery, and garlic mixture.

Cook for about 5 minutes, until the vegetables soften slightly and brighten in color.

Season the Chicken

Season the chicken breasts or thighs on all sides with the remaining 1 teaspoon of kosher salt.

If the chicken breasts are thick, butterfly them by slicing horizontally so they cook evenly.

Deglaze the Pot

Pour in the white wine and dry sherry.

Cook for 2 to 3 minutes, stirring occasionally, until most of the liquid evaporates.

Add the Flour

Sprinkle the flour over the mixture and stir continuously for 1 minute to remove the raw flour taste.

Build the Soup Base

Slowly pour in the chicken broth while stirring constantly.

Add the chicken pieces in a single layer.

Increase the heat to medium-high and bring the soup to a steady simmer.

Simmer the Soup

Adjust the heat to maintain a gentle simmer.

Continue cooking—stirring occasionally—until the chicken is fully cooked and reaches 165°F at the thickest point:

About 10 minutes for thighs

12–20 minutes for breasts
(Begin making the cheesy toasts while the soup finishes simmering, if desired.)

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Make the Cheesy Toasts (Optional)

Prepare the Bread

Position an oven rack 3–4 inches below the broiler and set the oven to broil.

Slice the baguette on a slight angle into 1-inch thick pieces (about 8 slices).

Arrange them on a baking sheet in a single layer.

Add the Cheese

Grate the Gruyère, then sprinkle it evenly over the bread slices.

Toast Under the Broiler

Broil the bread for 30 seconds to 1 minute, or until the cheese is melted and bubbling.

Finish the Soup

Shred the Chicken

Use tongs to transfer the cooked chicken to a cutting board.

Shred it into bite-sized pieces with two forks, then return the chicken to the pot.

Final Seasoning

Remove and discard the bay leaves.

Taste the soup and adjust seasoning with more kosher salt if needed.

Serve

Ladle the hot soup into bowls and top each serving with a cheesy toast.

Important Notes When Making French Onion Chicken Soup

Onions must reach true caramelization—not just softening.

Many cooks stop too early. Proper caramelization requires patience and heat control. The onions should become deeply golden, jammy, and intensely fragrant. This transforms the soup from “good” to “restaurant-level.”

Moisture matters—don’t overcrowd or rush the pot.

Onions release a lot of liquid at first. Avoid increasing the heat to rush evaporation, or they may scorch. Steady medium heat allows sugars to develop gradually without burning.

Use a wine you would actually drink.

Cheap or sharp wines don’t mellow well and can leave a harsh aftertaste. A dry white wine like Sauvignon Blanc or Pinot Grigio deepens the broth’’s acidity and complexity, while the sherry adds unmistakable French depth.

Thighs vs. Breasts: choose based on desired texture.

Chicken thighs become tender and silky when simmered. Breasts remain lean but can dry out quickly; butterfly thick cuts so they poach evenly.

Avoid stirring the flour too long—or too little.

Cooking flour for about 1 minute removes the raw taste but prevents overly thickening the broth. If stirred too long, it loses its thickening power; if undercooked, you’ll taste grit.

Simmer gently, never boil aggressively.

A rolling boil can toughen chicken and break down aromatics too quickly. A gentle simmer allows the flavors to marry and the liquid to clarify.

Remove bay leaves before shredding chicken.

Sounds simple, but missing one can lead to bitterness and unpleasant texture if it gets shredded into the soup.

Taste for salt only at the end.

As the soup reduces, salt concentration increases. Seasoning prematurely can easily make the broth too salty—wait until the very final step before adjusting.

For cheesy toasts, toast the bread before adding cheese.

Double-toasting prevents sogginess:

Toast plain bread slices first.

Then add cheese and broil.
This maintains crunch even after soaking in soup.

Let the soup rest 10 minutes before serving.

Resting allows the broth to relax, the onions to settle, and the flavor to deepen—just like French onion soup in bistros.

How to Enjoy This Dish After Cooking

Let the Soup Settle

After turning off the heat, allow the soup to rest for 5–10 minutes.
This lets the broth slightly thicken, the onions mellow, and the chicken absorb more flavor, giving every spoonful a richer taste.

Build the Perfect Bowl

Ladle generously so each bowl has a balance of:

deeply caramelized onions
tender shredded chicken
soft carrots and celery
aromatic broth infused with thyme and sherry

Make sure every bowl has a bit of everything—this soup shines through its layered textures.

Add the Cheesy Toast Like a French Bistro

Place one or two Gruyère toasts right on top of the bowl.

Let them sit for 30–60 seconds until the cheese begins to soften and the edges soak up some broth.

Then, gently press them down with your spoon to enjoy that iconic French-onion-soup effect: soft, melty cheese with crispy edges.

Customize Your Flavor Experience

Add a sprinkle of fresh thyme, black pepper, or a pinch of sea salt for brightness.

Drizzle a few drops of good-quality olive oil to enrich the broth.

A squeeze of lemon adds unexpected balance for those who prefer brightness over richness.

Enjoy the Texture Journey

With each bite, notice how the:

caramelized onions bring deep sweetness
chicken provides savory softness
carrots and celery offer subtle tenderness
cheesy toast adds a salty, gooey, crunchy contrast

The combination mimics French onion soup—but heartier and more comforting.

Serve With the Right Sides

For the most enjoyable meal, pair with:

A simple green salad with vinaigrette (cuts through richness)
A crisp white wine like Sauvignon Blanc or Pinot Grigio
A warm baguette piece for extra dipping

For Leftovers—The Flavor Deepens

Reheat gently on the stove.
Add a splash of broth or water if it thickens.
Prepare fresh cheesy toasts to revive the “French onion” magic.

Next-day leftovers taste even better because the broth absorbs more onion sweetness and the herbs deepen.

Nutrition Information:

For French Onion Chicken Soup

(Serving size: 1 bowl, about 1/6 of the full pot)

Frequently Asked Questions

What makes French Onion Chicken Soup different from classic French onion soup?

This version blends the rich, caramelized onion base of traditional French onion soup with tender, shredded chicken for added protein and heartiness. It becomes a full meal rather than just a starter.

Can I use chicken thighs instead of chicken breasts?

Yes. Chicken thighs are actually preferred by many chefs because they stay juicier, shred more easily, and add deeper savory flavor to the broth.

Why does the recipe include both white wine and dry sherry?

The combination replicates the complex, wine-forward profile of restaurant-style French onion soup. White wine adds brightness, while dry sherry adds warmth, depth, and a slightly nutty finish.

Is the cheesy toast essential for serving?

It’s optional—but highly recommended. The melted Gruyère creates the signature French onion soup experience and adds richness and balance to the savory broth.

How long does the soup keep, and does it taste better the next day?

The soup keeps 4–5 days in the refrigerator and absolutely improves overnight as the onions, wine, and herbs continue to meld. Make-ahead batches develop even deeper flavor.

How do I prevent the onions from burning while caramelizing for 40 minutes?

Keep the heat at medium or medium-low and stir frequently, scraping the pot with a wooden spoon. If the onions start to scorch, add 1–2 tablespoons of water to deglaze and lower the heat slightly.

Can I skip the wine and sherry if I don’t cook with alcohol?

Yes. Replace both with an equal amount of chicken broth plus 1 teaspoon white wine vinegar. This keeps the brightness without altering the overall flavor profile too much.

How do I get the soup thicker without adding more flour?

Simmer uncovered for an additional 10–15 minutes to naturally reduce and concentrate the broth.
You can also mash some of the cooked onions—they help thicken the soup naturally.

How can I make the chicken extra tender and easy to shred?

Cut breasts in half (butterfly) before adding, or use thighs. Let the chicken simmer gently, not boil, and allow it to rest for 5 minutes before shredding. This keeps the fibers moist and tender.

What’s the key to making the cheesy Gruyère toast perfectly melty and crisp?

Use thick 1-inch baguette slices, toast them lightly before adding cheese, then broil with the rack 3–4 inches from the heat. Watch closely—Gruyère melts fast and can burn within seconds.