Chicken French Onion Soup
6
servings15
minutes1
hour15
minutesFrench onion soup is a classic dish that originated in France in the 18th century. It was a popular dish among the working class because onions were affordable and readily available. The dish was traditionally served in the early hours of the morning to Parisian market workers who needed a warm and hearty meal before starting their day.
Chicken French Onion Soup is a twist on the classic French onion soup recipe that uses chicken broth instead of beef for a lighter and equally delicious version. The soup is topped with a slice of toasted baguette and a generous amount of melted Gruyere cheese, adding a deliciously crispy and cheesy texture to the dish.
French onion soup is known for its rich and savory flavors, achieved through slow-cooking caramelized onions in a broth made from chicken, dry white wine, and a combination of herbs. This soup has become a staple of French cuisine and is often served in restaurants and homes throughout the country.
In addition to being a delicious and comforting dish, French onion soup has a rich cultural history that has been passed down through generations. The dish remains a symbol of French culinary tradition and is enjoyed by people all around the world.
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Ingredients
6 onions, thinly sliced
3 tablespoons (45 grams) butter
2 tablespoons (15 grams) all-purpose flour
1.4 liters chicken broth
120 milliliters dry white wine
1 bay leaf
4 sprigs fresh thyme
1 teaspoon (5 grams) salt
1/4 teaspoon (1 gram) black pepper
1 baguette, sliced
200 grams grated Gruyere cheese
Directions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for 30-40 minutes or until the onions are caramelized and very soft.
- Sprinkle the flour over the onions and stir well. Cook for 1-2 minutes, stirring constantly.
- Add the chicken broth, white wine, bay leaf, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes.
- Preheat the oven to 180°C. Toast the baguette slices until lightly browned.
- Ladle the soup into oven-safe bowls and place a toasted baguette slice on top of each bowl. Sprinkle the grated Gruyere cheese over the bread.
- Place the bowls on a baking sheet and bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Quick Notes
- Use a mix of yellow and red onions for a deeper flavor and color in the soup.
- Caramelize the onions over low heat for a longer time to develop a richer, sweeter flavor.
- Use high-quality chicken broth for the best flavor. Homemade broth is ideal, but store-bought works well too.
- Add a splash of dry white wine to the broth for an extra layer of flavor.
- To save time, use pre-sliced onions or a food processor to chop the onions quickly.
- Use a sharp knife to cut the baguette into thin slices for the bread topping.
- Broil the cheese-topped bread until the cheese is melted and bubbly.
- Serve the soup hot and garnish with fresh thyme leaves or chopped parsley for a pop of color and freshness.
