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The Boat Shed Kitchen

French Onion Chicken Soup

This French Onion Chicken Soup blends two classics—rich, caramelized onions and hearty chicken soup—into one deeply flavorful bowl. With golden cheese toasts on top and layers of thyme, garlic, and sherry, it’s an elevated comfort food that’s perfect for cozy nights or elegant dinner starters.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

For the soup:
  • 3 pounds yellow onions thinly sliced
  • 6 tablespoons unsalted butter divided
  • 1 teaspoon dried thyme
  • 2.5 dried bay leaves
  • 2½ teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3.5 garlic cloves minced
  • 2 pounds boneless skinless chicken breasts or thighs
  • ¾ cup dry white wine
  • 1 tablespoon dry sherry
  • ¼ cup all-purpose flour
  • 5.5 cups low-sodium chicken broth
For the cheesy toasts (optional):
  • ½ baguette sliced
  • 2 ounces Gruyère cheese grated

Method
 

  1. Melt 4 tbsp butter in a pot over medium heat.
  2. Add onions, thyme, bay leaves, 1½ tsp salt, and pepper.
  3. Cook, stirring often, for 35–45 minutes until deeply caramelized.
  4. Stir in the remaining 2 tbsp butter, carrots, celery, and garlic. Cook for 5 minutes.
  5. Season chicken with remaining salt. If using thick breasts, butterfly them.
  6. Add wine and sherry to deglaze the pot. Cook for 2–3 minutes.
  7. Sprinkle in flour and stir constantly for 1 minute.
  8. 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.