Description
Hearty french onion chicken soup blends classic French bistro comfort with robust poultry richness. Caramelized onions and tender chicken create a soul-warming meal that connects culinary traditions with modern home cooking.
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 cups (480 ml) cooked chicken, shredded or diced
- 6 cups (1.4 L) chicken broth
- 2 tbsps (30 ml) butter
- 2 tbsps (30 ml) olive oil
- ¼ cup (60 ml) dry white wine (optional)
- 3 garlic cloves, minced
- 2 sprigs of thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 2 tsp sugar (optional, for caramelizing the onions)
- Salt and pepper, to taste
- 4 slices of crusty bread or baguette
- 1 cup (240 ml) shredded Gruyere or Swiss cheese
Instructions
- Flavor Foundation: Melt butter and olive oil in a spacious pot over medium-low heat, creating an ideal cooking environment for caramelization.
- Onion Transformation: Introduce sliced onions to the warm fat, stirring occasionally and allowing them to slowly caramelize into a rich golden-amber hue over 35-40 minutes, optionally enhancing browning with a delicate sugar sprinkle.
- Aromatic Infusion: Add minced garlic and let its essence bloom briefly, then deglaze the pot with white wine, releasing concentrated flavor compounds stuck to the bottom.
- Liquid Symphony: Pour in chicken broth, incorporating thyme and bay leaf to build a robust, multilayered flavor profile, then gently nestle seasoned chicken pieces into the simmering liquid.
- Poaching and Finishing: Simmer the soup uncovered, allowing chicken to poach and absorb surrounding aromatics until perfectly cooked; remove, slice into bite-sized pieces, and return to the pot.
- Crowning Glory: Complete the dish by layering toasted bread and melting Gruyère cheese on top, creating a decadent golden crust that adds textural complexity and visual appeal.
Notes
- Onion Caramelization Technique: Take time and patience while caramelizing onions; medium-low heat prevents burning and develops rich, deep flavor without scorching.
- Wine Deglazing Trick: Select a dry white wine like Sauvignon Blanc or Pinot Grigio to enhance soup’s complexity and lift delicious browned bits from pot bottom.
- Chicken Poaching Method: Choose boneless, skinless chicken breasts for even cooking and tender texture; avoid overcooking by monitoring internal temperature around 165°F.
- Cheese Melting Strategy: Use freshly grated Gruyère for best melting performance; broil briefly to create golden, bubbling cheese crust without burning bread.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 40 mg