Description
This French Onion Chicken Soup is a hearty, comforting dish that combines tender caramelized onions, succulent shredded chicken, savory beef broth, and a touch of white wine. Topped with crusty baguette slices and melted Gruyère cheese broiled to golden perfection, this soup offers rich flavors and a satisfying texture perfect for a cozy meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Soup Base
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 8 cups beef broth
- 1 cup dry white wine
Toppings
- 4 slices of baguette or crusty bread
- 2 cups Gruyère cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor before cooking.
- Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Cook the chicken breasts for 4-5 minutes per side until browned. Remove and set aside.
- Caramelize the onions: In the same pot, add butter and the thinly sliced onions. Cook over medium heat, stirring occasionally for 25-30 minutes until onions become caramelized and deep golden brown.
- Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant, avoiding burning.
- Deglaze and add thyme: Stir in balsamic vinegar and thyme, scraping up any browned bits from the bottom of the pot to add depth of flavor.
- Simmer the soup: Return the chicken to the pot and add beef broth and white wine. Bring to a gentle simmer, cover, and cook for 25-30 minutes until chicken is thoroughly cooked.
- Preheat the broiler: Set your oven to broil to prepare for melting the cheese topping.
- Shred the chicken: Remove chicken from the soup and shred it with two forks. Return the shredded chicken to the pot.
- Assemble bowls: Ladle the soup into oven-safe bowls, place a slice of baguette on top of each, and sprinkle generously with grated Gruyère cheese.
- Broil the cheese: Place the bowls under the broiler until the cheese melts and becomes bubbly and golden, about 3-5 minutes. Watch carefully to avoid burning.
- Garnish and serve: Remove carefully from the oven, garnish with chopped fresh parsley, and serve immediately while hot and cheesy.
Notes
- For deeper flavor, use homemade beef broth if possible.
- Adjust the amount of Gruyère cheese based on your preference for cheesiness.
- If you prefer a stronger onion flavor, caramelize the onions longer.
- Ensure the oven-safe bowls are truly oven-proof before broiling.
- The soup can be prepared in advance; reheat gently on stovetop before serving.
