French Onion Chicken Soup

Deeply caramelized onions, rich chicken broth, tender chicken, and gooey cheese under toasted baguette slices.

Ingredients

Soup base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large yellow onions, thinly sliced
• 1 teaspoon sugar, optional
• 3 garlic cloves, minced
• 1 tablespoon flour
• ½ cup dry white wine or sherry
• 6 cups low-sodium chicken stock
• 2 sprigs fresh thyme, or 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper

Chicken

• 1½ pounds boneless, skinless chicken thighs or breasts
• Salt and black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder

Topping

• Baguette slices, toasted
• Shredded Gruyère, or Swiss cheese

Instructions

1. Melt the butter with the olive oil in a large Dutch oven over medium-low heat. Add the onions and a pinch of salt. Cook for 30–40 minutes, stirring occasionally, until deeply golden. Add the sugar during the final 10 minutes if the onions need help caramelizing.
2. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
3. Pour in the wine and scrape up the browned bits. Reduce the wine by half, then add the chicken stock, thyme, bay leaf, salt, and pepper. Bring the soup to a gentle simmer.
4. Season the chicken with salt, pepper, paprika, and garlic powder. Nestle it into the simmering soup, cover, and cook for 15–18 minutes, until fully cooked.
5. Remove the chicken, shred or slice it, and return it to the pot. Simmer uncovered for another 10 minutes so the flavors can come together. Adjust the seasoning.
6. Ladle the soup into oven-safe bowls. Top with toasted baguette slices and a generous handful of cheese. Broil for 2–3 minutes, until the cheese is bubbly and lightly browned.

Notes

• Darker onions bring more flavor; the caramelization is worth taking slowly.
• Chicken thighs stay juicier if you expect leftovers.
• A splash of Worcestershire sauce or balsamic vinegar adds extra depth.