Description
This French Onion Chicken Soup combines the sweetness of caramelized onions with tender chicken, offering a hearty and comforting meal that is simple to prepare. It’s a delightful dish for any occasion, guaranteed to please those seeking a satisfying homemade delight.
Ingredients
Scale
- 2 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions (about 2 lbs) thinly sliced
- 1 teaspoon salt plus more to taste
- ½ teaspoon pepper plus more to taste
- 1 teaspoon sugar optional (helps caramelization)
- 3 cloves garlic minced (about 1 tbsp)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- ½ cup dry red wine (like cabernet or pinot noir) *see notes if not using
- 6 cups low-sodium beef broth
- 1 lb boneless skinless chicken breasts (can also use thighs if preferred)
- 1 ½ teaspoon worcestershire sauce
- ½ teaspoon apple cider vinegar (or balsamic vinegar)
- 4 baguette slices lightly toasted
- 1 ½ cups shredded gruyere
- ¼ cup shredded parmesan
Instructions
- In a large dutch oven over medium-low heat, melt butter and olive oil.
- Add thinly sliced onions, salt, and pepper, stirring to coat the onions.
- Cook for 30-45 minutes, stirring occasionally, until onions turn golden brown and jammy, adding sugar in the final minutes if desired.
- Stir in minced garlic and cook for an additional minute before adding thyme and bay leaf.
- Pour in red wine, scraping the bottom of the pot and letting it simmer for 3-5 minutes until reduced.
- Add beef broth, Worcestershire sauce, and vinegar, bringing the mixture to a gentle simmer.
- Nestle the chicken into the broth and cook for 15-20 minutes until it reaches an internal temperature of 165 degrees F.
- Remove the chicken to shred or slice and then return to the soup, discarding the bay leaf.
- Season soup with additional salt and pepper to taste.
- Preheat the oven's broiler to high and ladle soup into four oven-safe bowls, topping with toasted baguette slices and dividing the cheeses evenly.
- Broil for 2-4 minutes until cheese is bubbly and golden.
Notes
Using fresh thyme enhances the flavor of the soup, but dried thyme works in a pinch.
If you prefer, you can substitute chicken thighs for the breasts for a juicier texture.
For a non-alcoholic version, omit the wine and add a bit more broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 505
- Sugar: 5g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg