French Onion Soup with Chicken
This comforting French onion soup with chicken combines the classic flavors you love with hearty bites of tender chicken.
Servings: 4
Calories: 877kcal
Equipment
- 4 Oven safe bowls
Ingredients
- 3 tablespoons butter
- 2 pounds thinly sliced yellow onions
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 ½ pounds chicken meat cubed
- 2 tablespoons cooking oil
- 3 cloves garlic minced
- 1 tablespoons flour
- 4 cups chicken stock
- 1 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- ¼ teaspoon fresh ground black pepper
- 4 slices French baguette toasted
- ½ pound grated Gruyere cheese or Swiss cheese
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring occasionally, for 30–40 minutes until deeply golden and caramelized (reduce heat to medium-low if they brown too quickly).
- Remove the caramelized onions and set aside. Increase heat to medium-high and add the chicken pieces and cooking oil. Sear for 4–5 minutes until lightly browned on all sides. Stir in the garlic, and cook for 1 minute or until fragrant.
- Pour in the white wine and scrape up any browned bits from the pot bottom. Add the caramelized onions back to the pot along with chicken stock, Worcestershire sauce, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until chicken is fully cooked and tender. Remove bay leaf.
- Preheat broiler to high. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice, then top with cheese. Place bowls on a baking sheet and broil for 2–4 minutes until cheese is bubbly and golden (watch closely to avoid burning).
Nutrition
Calories: 877kcal | Carbohydrates: 50g | Protein: 63g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 191mg | Sodium: 1233mg | Potassium: 1362mg | Fiber: 5g | Sugar: 16g | Vitamin A: 799IU | Vitamin C: 20mg | Calcium: 621mg | Iron: 3mg