There’s something magical about the sweet aroma of caramelized onions filling the kitchen.
Every time I make this French Onion Chicken Soup, it brings warmth, depth, and a touch of comfort to chilly days.
Paired with golden, melty Gruyère toasts, it’s like a hug in a bowl—hearty, rustic, and irresistibly satisfying.
Why You’ll Love This Recipe
This recipe blends the rich, savory sweetness of French onion soup with the heartiness of tender shredded chicken.
It’s cozy yet filling, and the cheesy baguette toasts make every spoonful feel like a little indulgence.
Perfect for cold nights, family dinners, or whenever you need something soul-soothing.
What You’ll Need (Ingredient Highlights)
Yellow onions – The base of the soup, slow-cooked to golden-brown perfection.
Butter – For richness and flavor while caramelizing the onions and vegetables.
Chicken – Breasts or thighs both work well; adds protein and body to the soup.
Carrots & celery – Classic aromatics that add sweetness and depth.
Garlic, thyme, bay leaves – Essential herbs for building flavor.
White wine & dry sherry – Deglaze and deepen the flavor beautifully.
Gruyère cheese & baguette – For that signature cheesy toast topping.
Pro Tips Before You Start
Slice onions thin and evenly so they caramelize uniformly.
Don’t rush the caramelizing step—it’s key to the soup’s deep flavor.
Gruyère melts beautifully, but you can swap for Swiss or provolone if needed.
Use chicken thighs for juicier, more tender shreds.
How to Make French Onion Chicken Soup
Step 1: Caramelize the Onions
Melt 4 tablespoons of butter in a large pot over medium heat.
Add sliced onions, thyme, bay leaves, salt, and pepper.
Stir often and cook for 35–45 minutes, until deeply golden and soft.
Step 2: Add Veggies
Stir in the remaining 2 tablespoons butter.
Add sliced carrots, celery, and minced garlic.
Cook for about 5 minutes until they begin to soften.
Step 3: Season the Chicken
Season the chicken with the remaining salt.
If using thick chicken breasts, butterfly them for faster, even cooking.
Step 4: Deglaze and Thicken
Pour in the white wine and sherry, scraping up browned bits.
Cook for 2–3 minutes, then sprinkle in the flour. Stir constantly for 1 minute.
Step 5: Simmer the Soup
Gradually pour in the chicken broth, stirring. Add the chicken pieces.
Bring to a simmer over medium-high heat, then reduce to low.
Simmer gently for 10–20 minutes, until the chicken is cooked through.
Step 6: Shred Chicken & Finish Soup
Transfer the chicken to a cutting board and shred with two forks.
Return it to the pot. Discard bay leaves and adjust seasoning to taste.
Make the Cheesy Toasts (Optional)
Preheat broiler with a rack 3–4 inches from the top.
Slice the baguette on a diagonal into thick pieces and arrange on a baking sheet.
Top each slice with grated Gruyère.
Broil for 30 seconds to 1 minute, just until melted and bubbling.
What to Serve It With
Serve this soup with a crisp green salad, roasted veggies, or a simple vinaigrette-dressed slaw.
Don’t forget the cheesy toast for dunking—it’s a must!
Variations / Substitutions
Swap Gruyère for Swiss, Emmental, or mozzarella.
Use rotisserie chicken for a quicker version.
Make it vegetarian: omit the chicken and use veggie broth instead.
Add mushrooms for an extra savory twist.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze soup (without the toast) for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave. Toasts are best fresh.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier and more forgiving in texture.
What can I substitute for Gruyère cheese?
Swiss, Emmental, or provolone are great alternatives.
Can I skip the wine and sherry?
You can replace them with extra broth, but you’ll lose a bit of depth in flavor.
Is it okay to use pre-shredded chicken?
Absolutely! It saves time and works just as well.
Do I need a Dutch oven?
Any heavy-bottomed pot will do the job just fine.
Can I make this ahead?
Yes. The flavors deepen overnight, making it even better the next day.
Can I make this gluten-free?
Yes, just use a gluten-free flour blend and serve without toast or use GF bread.
Final Thoughts
This French Onion Chicken Soup is the ultimate cold-weather comfort.
Deeply savory, slightly sweet from caramelized onions, and elevated with a cheesy toast—it’s everything I crave in one bowl.
Whether you serve it for a quiet weeknight or a cozy gathering, it never disappoints.
French Onion Chicken Soup
Ingredients
Method
- Melt 4 tbsp butter in a pot over medium heat.
- Add onions, thyme, bay leaves, 1½ tsp salt, and pepper.
- Cook, stirring often, for 35–45 minutes until deeply caramelized.
- Stir in the remaining 2 tbsp butter, carrots, celery, and garlic. Cook for 5 minutes.
- Season chicken with remaining salt. If using thick breasts, butterfly them.
- Add wine and sherry to deglaze the pot. Cook for 2–3 minutes.
- Sprinkle in flour and stir constantly for 1 minute.
- See full steps with tips & photos → https://theboatshedcafe.com/french-onion-chicken-soup/
Notes
- The longer you caramelize the onions, the richer and sweeter the base of your soup. Don’t rush this step.
- Use chicken thighs for a juicier result or breasts for a leaner option.
- For an extra French touch, add a splash more sherry or swap Gruyère with Comté cheese.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.