French Onion Chicken Soup

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French Onion Chicken Soup

This comforting French Onion Chicken Soup delivers deep, savory flavor without using wine. Slowly caramelized onions, tender chicken, and a rich broth come together in a cozy, protein-packed soup finished with toasted bread and melted cheese.

Ingredients

  • 4 cups sweet onions, thinly sliced
  • 2 cups shallots, thinly sliced
  • 1 teaspoon salt
  • 1⅔ tablespoons olive oil
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • ¼ cup chicken broth
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 8 cups chicken bone broth or regular chicken broth
  • 1 pound boneless, skinless chicken thighs or chicken breast
  • 6 slices baguette or sourdough bread, toasted
  • 6 ounces Gruyère or Swiss cheese, thinly sliced

Instructions

  1. Caramelize the Onions
    Heat the olive oil in a large heavy pot or Dutch oven over medium to medium-low heat. Add the onions, shallots, and salt. Cook slowly for 30–40 minutes, stirring often, until the onions are soft, deeply golden, and caramelized. Cover briefly between stirring if they start to dry out.
  2. Build the Base
    Sprinkle the flour over the onions and stir well. Cook for 2–3 minutes to remove the raw flour taste. Add the chicken broth and vinegar, stirring to loosen any browned bits from the bottom of the pot.
  3. Add Herbs and Chicken
    Add the thyme, bay leaves, remaining broth, and chicken. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until the chicken is fully cooked and tender.
  4. Shred the Chicken
    Remove the chicken from the pot, shred it using two forks, and return it to the soup. Taste and adjust salt as needed. Remove thyme stems and bay leaves.
  5. Assemble and Broil
    Ladle the soup into oven-safe bowls. Place toasted bread on top and cover with cheese. Arrange bowls on a baking sheet and broil until the cheese is melted and bubbly.

Serving Tip

If you don’t have oven-safe bowls, melt the cheese directly on toasted bread in the oven and place the cheesy toasts on top of the soup just before serving.

Storage

  • Refrigerate for up to 4 days
  • Freeze soup without bread and cheese for up to 3 months

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