This French Onion Chicken Soup Is So Good, I’ve Already Made Two Pots in a Week
I made this French Onion Chicken Soup twice in one week because it hits the comfort-food sweet spot: deeply caramelized onions, a rich chicken-forward broth, and that melty cheese crust that feels like a warm hug. It’s faster than pulling a long-simmered stock from scratch, but tastes layered and homey—perfect for cozy weeknights or when you want something impressive but not fussy. If you love one-pot comfort soups, this hits the same cozy notes as the Marry Me Tuscan chicken soup I often make for dinner parties.
Why you’ll love this dish
This recipe balances two things: slow, patient flavor-building and fast, weeknight practicality. Caramelizing the onions for sweetness and complexity transforms a simple chicken soup into something savory, slightly sweet, and utterly comforting. It’s a great bridge between a classic French onion soup and a hearty chicken broth—so you get brothy depth plus that gratinéed cheesy finish.
- Kid-friendly and adult-approved: the familiar flavors make it approachable.
- Economical: uses pantry staples and a modest amount of chicken.
- Flexible timing: you can caramelize onions ahead of time or speed through with a higher-heat shortcut.
"I expected a quick chicken soup — instead I got something rich enough to make me reach for seconds. The caramelized onions and melted cheese are everything." — home cook review
If you like soups that layer flavor without extra fuss, this is one to keep in rotation. For other comforting, broth-forward chicken soups, try the anti-inflammatory turmeric chicken soup for a different spice profile.
The cooking process explained
Before you look at the ingredient list, here’s a quick roadmap so you know what to expect:
- Slowly caramelize a pile of sliced onions until deep golden-brown for sweetness and umami.
- Brown bite-sized chicken pieces to add Maillard flavor and texture.
- Deglaze the pan (sherry or wine) and add stock, herbs, and the caramelized onions.
- Simmer to marry flavors and finish with a hit of acid and seasoning.
- Ladle into oven-safe bowls (or top in pot), crown with toasted baguette slices and Swiss/Gruyère, then broil or torch until bubbly and browned.
If you prefer an alternate technique, there’s also a helpful method for building complex broths that complements this soup’s approach; it’s great reading while you prep if you want to up your game: a related caramelized-broth technique.
What you’ll need
- Yellow onions (3–4 large), thinly sliced — the backbone of flavor. (White or sweet onions work in a pinch.)
- Chicken thighs or breasts, boneless and cut into bite-sized pieces — thighs are juicier.
- Chicken stock (4–6 cups) — use low-sodium if you plan to salt later.
- Dry sherry or dry white wine (1/3 cup) to deglaze — adds that signature French onion brightness. Sub: extra stock + 1 tbsp vinegar.
- Butter + neutral oil — butter for flavor, oil to prevent burning while sautéing.
- Fresh thyme and bay leaf — for aromatics.
- Salt and freshly ground black pepper.
- Baguette slices and Gruyère or Swiss cheese for gratinée topping.
- Optional: a splash of Worcestershire or soy for extra umami; fresh parsley to finish.
For a rotisserie shortcut that pairs well with this flavor profile, many cooks use shredded rotisserie chicken for speed — see this comforting rotisserie chicken and mushroom soup for ideas on using pre-cooked poultry.
How to prepare it
- Heat a wide, heavy-bottomed pot over medium-low. Add 1 tbsp butter and 1 tbsp oil.
- Add the sliced onions with a pinch of salt. Cook slowly, stirring every few minutes, until deep golden-brown — about 30–40 minutes. Don’t rush; this step builds the soup’s soul.
- Push onions to the side. Increase heat to medium-high, add a little oil, and brown the chicken pieces in batches until golden. Season lightly while browning.
- Deglaze with sherry or wine, scraping up browned bits (those are flavor gold). Let the alcohol cook off for a minute.
- Stir the caramelized onions back in. Add chicken stock, thyme sprigs, and a bay leaf. Bring to a simmer, then reduce heat and gently cook 10–15 minutes until flavors meld and chicken is cooked through.
- Taste and adjust with salt, pepper, and a teaspoon of Worcestershire or soy if using. Add a squeeze of lemon if it feels heavy—acidity brightens.
- For gratinéed bowls: preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices and enough grated Gruyère to cover. Broil until cheese bubbles and browns. Alternatively, transfer to a baking sheet and broil in the pot if oven-safe.
If you like more vegetables or a chunkier texture, try the approach used in this comforting chicken soup with potatoes for ideas on adding chunks and roots.
Best ways to enjoy it
- Serve in oven-safe crocks for the classic French onion presentation with melted cheese.
- Pair with a crisp green salad and a dry white wine (Sauvignon Blanc or unoaked Chardonnay) for balance.
- For a heartier meal, serve with garlicky roasted potatoes or a slice of buttered sourdough.
- Garnish with fresh thyme leaves or chopped parsley for color and freshness.
If you want to be casual, skip the gratinée and ladle into bowls, sprinkle with cheese, and cover; the cheese will melt slightly and still give that comforting effect.
Storage and reheating tips
- Refrigerator: Cool quickly and store in airtight containers for up to 3–4 days.
- Freezing: Freeze soup (without bread or cheese) for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stove over medium-low, stirring occasionally. If reheating from frozen, thaw overnight and reheat until steaming, at least 165°F (74°C) internal temperature for safety.
- If you plan to gratinée leftovers, toast baguette slices separately and broil briefly with cheese after reheating the soup.
Food safety note: cool leftovers to room temperature within 2 hours and refrigerate promptly to avoid bacterial growth.
Pro chef tips
- Master the onions: patience is the biggest shortcut. If you brown onions too fast, they’ll scorch; low and steady heat rewards you.
- Use a wide pan: more surface area speeds evaporation and encourages even caramelization.
- Brown chicken in batches: overcrowding the pan causes steaming rather than browning.
- Deglaze thoroughly: that liquid dissolves browned bits into the soup, bringing concentrated flavor.
- Grate cheese fresh: pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
A handy shortcut: caramelize onions ahead and freeze in portions. They thaw quickly and add instant depth to future soups and sauces.
Creative twists
- Vegetarian swap: replace chicken with sautéed mushrooms and use vegetable broth; add a splash of soy sauce for extra umami.
- Spicy twist: finish with a drizzle of chili oil or add a pinch of smoked paprika while sautéing onions.
- Herby variation: swap thyme for rosemary and finish with lemon zest for brightness.
- International spin: stir in a spoonful of miso near the end for savory depth and an Asian-inspired umami boost.
- Cheesy alternatives: try Comté, Emmental, or aged provolone if Gruyère isn’t available.
Your questions answered
Q: How long does it take to caramelize the onions?
A: Plan for 30–40 minutes on medium-low heat. Faster methods exist (higher heat + frequent stirring), but slow caramelization yields the best flavor.
Q: Can I use leftover cooked chicken?
A: Yes—shredded rotisserie or leftover poached chicken is great. Add it in the last 5 minutes to warm through, so it doesn’t dry out.
Q: Is sherry essential?
A: It adds classic brightness, but you can substitute dry white wine or a tablespoon of sherry vinegar mixed into stock. If avoiding alcohol, use an extra 1/3 cup stock plus 1 tsp vinegar.
Q: How do I prevent soggy bread under the cheese?
A: Toast baguette slices before topping to create a barrier. If prepping ahead, keep toast and cheese separate and assemble just before broiling.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free baguette or omit the bread and serve cheese on the side. Ensure stock and Worcestershire (if used) are labeled gluten-free.
Conclusion
If you want to read another home-cook-friendly take on comforting one-pot soups that pairs well with this style of cooking, check out this review of a one-pot tortellini soup by Joanna Gaines on The Kitchn: Joanna Gaines’ one-pot tortellini review on The Kitchn. For a deeper dive into how to build better broths—techniques that will make your French onion chicken soup even more flavorful—see Yotam Ottolenghi’s guide to building a broth.
Enjoy the soup—make an extra pot and freeze portions so you have a really good, cozy meal ready on nights you need it.
French Onion Chicken Soup
Ingredients
For the soup base
- 3-4 large Yellow onions, thinly sliced White or sweet onions can be used in a pinch.
- 1 lb Boneless chicken thighs or breasts, cut into bite-sized pieces Thighs are juicier.
- 4-6 cups Chicken stock Use low-sodium if planning to adjust salt later.
- 1/3 cup Dry sherry or dry white wine To deglaze; can substitute with extra stock + 1 tbsp vinegar.
- 1 tbsp Butter Used for flavor.
- 1 tbsp Neutral oil Prevents burning while sautéing.
- 2 sprigs Fresh thyme For aromatics.
- 1 leaf Bay leaf For flavor.
- to taste Salt and freshly ground black pepper
For the topping
- 4 slices Baguette slices Toasted for topping.
- 1 cup Grated Gruyère or Swiss cheese For gratinée topping.
Optional ingredients
- a splash Worcestershire sauce or soy sauce For extra umami.
- to taste Fresh parsley For garnish.
Instructions
Preparation
- Heat a wide, heavy-bottomed pot over medium-low. Add butter and oil.
- Add the sliced onions with a pinch of salt. Cook slowly, stirring every few minutes, until deep golden-brown, about 30–40 minutes.
- Push onions to the side, increase heat, add more oil, and brown the chicken pieces in batches until golden.
- Deglaze with sherry or wine, scraping up browned bits. Let the alcohol cook off for a minute.
- Stir in the caramelized onions. Add chicken stock, thyme, and bay leaf. Bring to a simmer.
- Reduce heat and gently cook for 10–15 minutes until flavors meld and chicken is cooked through.
- Taste and adjust with salt, pepper, and Worcestershire or soy if using.
Gratinée
- Preheat the broiler.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and enough grated cheese to cover.
- Broil until cheese bubbles and browns.
