Description
This hearty French Onion Chicken Soup combines the rich, caramelized flavor of onions with tender chicken in a savory broth. It’s a twist on the classic French onion soup, featuring juicy chicken breasts and topped with melted cheese over crispy baguette slices. Perfect for a cozy dinner, this soup offers depth of flavor, comfort, and deliciousness in every bite.
Ingredients
Units
Scale
- 2 large yellow onions, thinly sliced
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- 4 cups chicken broth (low sodium)
- 1 cup beef broth
- 1/2 cup dry white wine (optional)
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 baguette, sliced
- 1 1/2 cups shredded Gruyère or Swiss cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the onions:
In a large pot, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 25-30 minutes. Add the garlic during the last 2 minutes of cooking. - Cook the chicken:
While the onions cook, season the chicken breasts with salt and pepper. In a separate skillet, cook the chicken breasts in 1 tablespoon of butter over medium heat for about 6-7 minutes per side, or until they are fully cooked (165°F internal temperature). Set aside and shred or slice. - Make the soup base:
Add the white wine to the caramelized onions and deglaze the pot, scraping up any brown bits from the bottom. Let the wine cook down for about 2-3 minutes, then add the chicken broth, beef broth, thyme, bay leaf, and cooked chicken. Simmer the soup for 20 minutes to let the flavors meld. - Prepare the baguette toasts:
Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush with melted butter. Toast in the oven for 5-7 minutes until golden brown. Remove, sprinkle with shredded cheese, and return to the oven until the cheese is melted and bubbly. - Serve:
Ladle the soup into bowls, top each bowl with a cheesy baguette slice, and garnish with fresh parsley if desired.
Notes
- You can substitute boneless, skinless chicken thighs for chicken breasts if you prefer darker meat.
- For a deeper flavor, you can caramelize the onions even longer, around 45 minutes, for a more intense, sweet flavor.
- If you don’t have white wine, you can skip it or use an equal amount of additional broth.