I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry.
So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you—with absolute certainty—that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mashup of French onion soup and classic chicken soup, all in one bite.
The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken and chicken broth for big chicken soup vibes. And, of course, no version of French onion soup is complete without a slice of cheesy toast on top.
A Few Tips
Be patient with the onions. It may seem like an excessive amount of onions at first, and like there are too many. But don’t worry—the onions cook down a lot. This part of the cooking process takes the longest, and it’s so worth it, because the caramelized onions give the soup its signature sweet-savory flavor. The secret to really good caramelized onions is actually quite simple: Give it time. So be patient, as it will take 35 to 45 minutes. Remember to also stir regularly—especially as the onions start to brown and stick to the pot.Don’t forget to stir the soup as it simmers and the chicken cooks. I tell you this from personal experience. When you forget to stir, the bottom of the pot is very likely to scorch, ingredients may stick to it, and the pot is a real bear to clean.
French Onion Chicken Soup
Makes about 11 cups; serves 8
- 3 pounds yellow onions (4 large or 6 medium)
- 6 tablespoons unsalted butter, divided
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 2 1/2 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 3 medium carrots
- 3 medium stalks celery
- 3 cloves garlic
- 2 pounds boneless, skinless chicken breasts or thighs
- 3/4 cup dry white wine
- 1 tablespoon dry sherry
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1/2 baguette
- 2 ounces Gruyère cheese (about heaping 1/2 cup)
Make the soup:
1. Peel, halve, and thinly slice 3 pounds yellow onions (about 10 cups).
2. Melt 4 tablespoons of the unsalted butter in a Dutch oven or large heavy-bottomed pot over medium heat. Add the onions, 1 teaspoon dried thyme, 2 dried bay leaves, 1 1/2 teaspoons of the kosher salt, and 1/2 teaspoon black pepper. Cook, stirring often and scraping the bottom of the pot with a wooden spoon to prevent burning, until the onions are soft and amber brown, 35 to 45 minutes.
3. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and cut 3 medium carrots crosswise into 1/4-inch-thick rounds (about 1 1/4 cups). Cut 3 medium celery stalks crosswise into 1/4-inch-thick pieces (about 1 cup). Mince 3 garlic cloves.
4. Add the remaining 2 tablespoons unsalted butter to the onion mixture. When the butter is melted, add the carrot mixture and cook, stirring occasionally, until the carrots are crisp-tender and brightened in color, about 5 minutes.
5. Meanwhile, season 2 pounds boneless, skinless chicken breasts or thighs all over with the remaining 1 teaspoon of the kosher salt. (If using thick chicken breasts, start at the thickest end and hold your knife parallel to the cutting board, then cut the chicken breasts in half—also known as butterflying.)
6. Pour 3/4 cup dry white wine and 1 tablespoon dry sherry into the Dutch oven. Cook, stirring occasionally, until mostly evaporated, 2 to 3 minutes. Sprinkle with 1/4 cup all-purpose flour and cook, stirring constantly, for 1 minute to cook the floury taste out.
7. While stirring constantly, pour in 6 cups low-sodium chicken broth. Add the chicken in a single layer. Increase the heat to medium-high and bring to a lively simmer.
8. Reduce the heat as needed to maintain a gentle simmer. Cook, stirring and scraping the bottom of the pot occasionally, until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers at least 165 F, about 10 minutes for thighs or 12 to 20 minutes for breasts. Meanwhile, prep the cheesy toasts if desired.
Make the cheesy toasts:
1. Arrange an oven rack 3 to 4 inches below the broiler unit and set the oven to broil. Cut 1/2 baguette crosswise on a bias into 1-inch-thick slices (about 8). Place in a single layer on a rimmed baking sheet. Grate 2 ounces Gruyère cheese on the largest holes of a box grater (about heaping 1/2 cup). Sprinkle the bread evenly with the cheese.
Finish the dish:
1. Using tongs, transfer the chicken to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the chicken to the pot. Remove and discard the bay leaves. Taste and season the soup with more kosher salt as needed.
2. Broil the bread until the cheese is melted and bubbling, 30 seconds to 1 minute. Top each bowl of soup with a piece of cheese toast.
Recipe notes: Leftover soup can be refrigerated in an airtight container for up to four days or frozen for up to three months.
