French Onion Chicken Soup is a delicious twist on the classic French onion soup we all love, with tender chicken added for extra heartiness. It’s filled with sweet caramelized onions, rich broth, and topped with gooey melted cheese that makes every spoonful so comforting. The flavors meld together perfectly, giving you that cozy soup experience with a little extra protein to keep you full and happy.
I always find that cooking the onions slowly until they are golden and soft really makes the difference. It fills the kitchen with such a warm, inviting smell that makes me even more excited to eat this soup. Adding chicken not only makes it more filling but also turns it into a great meal on its own, especially when you’re craving something soothing but substantial.
My favorite way to enjoy this soup is with a thick slice of crusty bread to dip into the broth and soak up all the tasty juices. It’s the kind of dish that feels like a warm hug on a chilly day, perfect for sharing with family or friends. Whenever I make it, everyone always asks for seconds, which to me is the best compliment.
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Key Ingredients & Substitutions
Onions: Yellow onions are perfect for caramelizing because they turn sweet and soft. If you don’t have yellow onions, white or sweet onions work too, but the flavor may be a little less rich.
Chicken Breasts: Boneless, skinless breasts cook quickly and stay tender. Feel free to swap for thighs if you prefer juicier meat with a bit more flavor.
Brot h: Beef broth adds deep, savory notes to the soup. You can use all chicken broth for a lighter taste or a mix for balance. Low-sodium broth is a good choice so you can control the salt level.
Gruyere Cheese: This cheese melts beautifully and gives a nutty flavor. If you can’t find Gruyere, Swiss or mozzarella are good alternatives.
Bread: A crusty baguette makes the best topping to toast under the cheese. If you don’t have baguette, any crusty bread like sourdough or ciabatta will work fine.
How Do You Get Onions Perfectly Caramelized for the Soup?
Caramelizing onions is key to this soup’s rich flavor. The idea is to cook them slowly to bring out their sweetness without burning.
- Slice the onions thinly and evenly for even cooking.
- Cook over medium-low heat with butter and oil for at least 30 minutes.
- Stir often so onions cook evenly and don’t stick.
- Halfway through, sprinkle a little sugar to help caramelize faster.
- When onions are deep golden brown and soft, they’re ready.
Patience here really pays off! Slow cooking brings out flavors that make the soup so comforting and tasty.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for slow-cooking the onions evenly and simmering the soup.
- Wooden spoon – great for stirring the onions without scratching your pot.
- Sharp chef’s knife – makes slicing the onions thin and even much easier.
- Oven-safe bowls or ramekins – to broil the cheese-topped soup safely.
- Baking sheet – for toasting the bread slices under the broiler.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat that stays tender.
- Add sliced mushrooms when cooking onions for an earthier taste and extra texture.
- Try swapping Gruyere for Swiss or mozzarella cheese if you want a milder or stretchier topping.
- Sprinkle a pinch of smoked paprika or fresh rosemary to add a subtle smoky or herbal kick.
How to Make French Onion Chicken Soup
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 cup dry white wine (optional)
- 6 cups beef broth (or a mix of beef and chicken broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 4 slices of baguette or crusty bread
- 1 1/2 cups Gruyere cheese, grated
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 50 minutes to 1 hour for cooking, mostly spent slowly caramelizing onions and simmering the soup. Broiling cheese on top adds about 5 minutes more. So in all, plan for about 1 hour and 10 minutes to enjoy this warm and hearty meal!
Step-by-Step Instructions:
1. Caramelize the Onions:
Melt the butter with olive oil in a large pot over medium heat. Add the sliced onions and stir to coat them. Cook them slowly, stirring often, until they turn deep golden brown and caramelized—this usually takes 30 to 40 minutes. About halfway through, sprinkle the sugar over the onions to help them caramelize.
2. Cook the Garlic and Deglaze:
Add minced garlic to the onions and cook for 1 to 2 minutes until fragrant. Pour in the white wine (if using) to deglaze the pan, scraping any brown bits from the bottom. Let it simmer until the wine reduces by half.
3. Simmer the Soup with Chicken:
Add broth, Worcestershire sauce, and thyme leaves to the pot. Season with salt and pepper to taste. Stir and bring to a simmer. Place the chicken breasts into the broth and onion mixture. Cover and simmer gently for 20 to 25 minutes, until the chicken is cooked through and tender.
4. Toast the Bread:
While the chicken cooks, preheat your oven’s broiler. Place baguette slices on a baking sheet and toast until they’re golden on both sides.
5. Assemble and Broil:
When the chicken is ready, divide it and the broth with onions into oven-safe bowls (about two cups per bowl). Put one toasted bread slice on each chicken breast. Sprinkle grated Gruyere cheese generously over the bread and chicken.
6. Melt the Cheese and Serve:
Place the bowls under the broiler for 3 to 5 minutes or until the cheese melts, bubbles, and turns golden brown. Carefully remove from the oven, garnish with fresh thyme sprigs, and serve hot.
Can I Use Frozen Chicken for This Soup?
Yes, but make sure to thaw the chicken completely before cooking. Thaw in the fridge overnight or use the cold water method by sealing the chicken in a plastic bag and submerging it in cold water, changing the water every 30 minutes until thawed.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and cook the chicken up to a day in advance. Store in the fridge and reheat gently on the stove before adding the toasted bread and cheese to broil just before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and refresh the toasted bread and melted cheese topping just before eating for the best texture.
What Cheese Can I Substitute for Gruyere?
If you don’t have Gruyere, Swiss or mozzarella are great alternatives. They melt well and provide a creamy, mild flavor that complements the rich soup nicely.
