French Onion Chicken Soup
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.)
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.