Description
Indulge in this hearty and flavorful chicken and French onion soup, a comforting twist on a classic. Rich caramelized onions, tender chicken, and gooey cheese make this a must-try.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 large sweet onions (e.g., Vidalia), thinly sliced
- 1 tsp sugar (optional, to aid caramelization)
- 2 cloves garlic, minced (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- 1/2 cup dry white wine or brandy
- 6 cups high-quality chicken broth (low sodium)
- 2 cups cooked chicken, shredded or diced
- 2 fresh thyme sprigs
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 6 slices sturdy bread (e.g., baguette, sourdough), toasted
- 1.5 cups shredded Gruyère cheese (or Swiss, Provolone)
- Fresh parsley or chives, for garnish (optional)
Instructions
- Step 1: Caramelize Onions: In a large Dutch oven or heavy pot, melt butter and oil over medium-low heat. Add sliced onions and optional sugar. Cook, stirring occasionally, for 30-45 minutes until deeply golden brown and very soft.
- Step 2: Deglaze and Build Broth: Add minced garlic (if using) and cook for 1 minute. Stir in flour (if using) and cook for another minute. Pour in wine/brandy, scraping up any browned bits from the bottom. Simmer until almost evaporated. Add chicken broth, thyme, and bay leaf. Bring to a gentle simmer.
- Step 3: Add Chicken and Simmer: Stir in the cooked chicken. Season with salt and pepper. Simmer gently for 15-20 minutes to allow flavors to meld. Taste and adjust seasoning.
- Step 4: Assemble and Broil: Preheat broiler. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread, then generously cover with shredded cheese. Place bowls on a baking sheet. Broil for 2-4 minutes, watching closely, until cheese is bubbly and golden brown.
- Step 5: Serve: Carefully remove from broiler. Garnish with fresh herbs if desired and serve immediately.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins