French Onion Chicken Soup

Name: French Onion Chicken Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 4 cups sweet onion; 2 cups shallot; 1 teaspoon kosher salt; 1 2/3 tablespoons extra virgin olive oil; 2 tablespoons all purpose flour; ¼ cup light white wine; ¼ cup sherry vinegar; 4 fresh thyme sprigs; 2 dried bay leaves; 8 cups chicken bone broth; 1 pound boneless skinless chicken thighs; 6 lices baguette; 12 thin slices Gruyere cheese

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
6 servings
Calories
437 kcal
Course
Main Course, Soup
Cuisine
French, American

French Onion Chicken Soup

Iris Warren

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This high-protein, French Onion Chicken Soup, made with caramelized onions, rich bone broth and a layer of golden, bubbly cheese is perfect if you are craving a delicious cozy dinner.

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Ingredients

Servings

4 cups sweet onion (thinly sliced (from 4 medium/large))
2 cups shallot (thinly sliced (from about 4))
1 teaspoon kosher salt
1 2/3 tablespoons extra virgin olive oil
2 tablespoons all purpose flour (or gluten-free flour)
¼ cup light white wine (se note above)
¼ cup sherry vinegar
4 fresh thyme sprigs
2 dried bay leaves
8 cups chicken bone broth (I used Swanson Chicken Bone Broth)
1 pound boneless skinless chicken thighs (or chicken breast)
6 lices baguette ( or sourdough bread, 1/2 ounces each* toasted)
12 thin slices Gruyere cheese (or Swiss cheese, 6 ounces total)

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Instructions

In a Dutch oven, or large heavy pot, sauté the onions and shallots with the oil and salt over medium to medium-low heat, until the onions are soft and golden, about 30 to 40 minutes, stirring often. You can cover them in between stirring to generate steam so they do not get too try dry. You want them caramelized but not browned.
Add the flour and mix, cooking another 2-3 minutes. Add the white wine, sherry vinegar, thyme and bay leaves. Simmer uncovered to reduce the alcohol, about 10 minutes.
Add the chicken bone broth and chicken. Bring to a boil then reduce heat to a simmer. Simmer until chicken is cooked through, about 25 to 30 minutes.
Remove chicken and shred with 2 forks. Return back to soup. Taste for salt at this point and adjust to you taste as needed. Remove bay leaves and thyme; ladle 1-½ cups soup into 6 oven-proof bowls.
Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil on low on the 2nd rack from the top, until cheese melts, about 2-3 minutes.½

Equipments used:

Notes

*OR if you dont have an oven safe bowl, you can make cheesy croutons:
Spray the bottom of a baking sheet with cooking spray & place bread on in an even layer.
Add salt (would need to add ¼ teaspoon salt) & freshly ground black pepper.
Toast in the oven 5-7 minutes. Add the cheese and melt on top of croutons, another 2-3 minutes!
Serve over the soup with cheesy croutons on top.

Nutrition Information

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Serving 1½ cups Calories 437kcal (22%) Carbohydrates 29g (10%) Protein 40g (80%) Fat 17g (26%) Saturated Fat 7g (35%) Cholesterol 115.5mg (39%) Sodium 938mg (39%) Fiber 4.5g (18%) Sugar 9g (18%)