Go Back Email Link
–+ servings

French Onion Chicken Soup

Delicious French onion chicken soup topped with cheese and herbs in a bowl
A comforting and rich soup with caramelized onions, tender chicken, and a gratinéed cheese topping, perfect for cozy weeknights.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Serving Size 4 servings

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.

Notes

Cool leftovers to room temperature within 2 hours and refrigerate promptly. Can freeze soup without bread or cheese for up to 3 months. Thaw overnight in the fridge before reheating.