French Onion Chicken Soup with Gruyère Toasts

Jump to recipe ↓

This French onion chicken soup builds sweetness by slowly browning onions, then adds broth, a little wine and tender chicken. The source reads like classic onion soup but includes chicken; this version keeps the chicken and uses toasted baguette with melted Gruyère as a practical topping. Cook the onions patiently for the deepest flavor. Heat oil and butter in a heavy pot; cook onions over medium-low 35 to 45 minutes, stirring often, until deep golden. Stir in flour for 1 minute; add wine and scrape the pot. Add broth, chicken, bay, thyme, salt and pepper. Bring to a gentle simmer and cook 20 to 25 minutes until chicken reaches 74°C (165°F); remove chicken, shred and return it to soup.

Recipe card

French Onion Chicken Soup with Gruyère Toasts

This French onion chicken soup builds sweetness by slowly browning onions, then adds broth, a little wine and tender chicken.

Prep 20 minCook 75 minTotal 95 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet or oven

Ingredients

6 whole medium yellow onions, thinly sliced 2 tbsp olive oil 40 g unsalted butter 2 tbsp all-purpose flour 150 ml dry white wine 1.5 l chicken broth 350 g boneless skinless chicken thighs 1 whole bay leaf 1 tsp fresh thyme leaves 1 tsp salt 1/2 tsp black pepper 1 whole baguette, sliced 180 g Gruyère, grated 1 whole garlic clove, halved

Instructions

1. Brown onions

   Heat oil and butter in a heavy pot; cook onions over medium-low 35 to 45 minutes, stirring often, until deep golden.

2. Build broth

   Stir in flour for 1 minute; add wine and scrape the pot. Add broth, chicken, bay, thyme, salt and pepper.

3. Simmer

   Bring to a gentle simmer and cook 20 to 25 minutes until chicken reaches 74°C (165°F); remove chicken, shred and return it to soup.

4. Toast bread

   Toast baguette slices until crisp; rub lightly with the cut garlic.

5. Finish

   Ladle soup into oven-safe bowls, top with bread and Gruyère, then broil carefully until bubbling and browned.

Print recipe card Keep screen awake

How to tell when it is ready

Ladle soup into oven-safe bowls, top with bread and Gruyère, then broil carefully until bubbling and browned.

Tips

• Heat oil and butter in a heavy pot.
• Stir in flour for 1 minute.
• Bring to a gentle simmer and cook 20 to 25 minutes until chicken reaches 74°C (165°F).
• Toast baguette slices until crisp.

Troubleshooting

• If onions catch, lower heat and add a spoon of water.
• If broth tastes salty, dilute with unsalted stock.

Substitutions

• Use dry sherry instead of white wine.
• Use gluten-free flour blend to thicken the soup.

Variations

• Use vegetable broth and omit chicken for a meat-free onion soup.
• Use Emmental in place of Gruyère.

Serving suggestions

• Serve with extra Gruyère toast.
• Add a green salad with sharp vinaigrette.
• Scatter thyme leaves over each bowl.
• Offer crusty bread alongside.

Make ahead

Measure the ingredients in advance and prepare the components described in the steps. Refrigerate soup separately from toast for up to 3 days; reheat soup until steaming hot.

Storage

Refrigerate soup separately from toast for up to 3 days; reheat soup until steaming hot.

Food safety

Cook chicken to 74°C (165°F); use oven-safe bowls under the broiler and handle them with protection.

Frequently asked questions

How do I know french onion chicken soup with gruyère toasts is ready?

Ladle soup into oven-safe bowls, top with bread and Gruyère, then broil carefully until bubbling and browned.

How should I store french onion chicken soup with gruyère toasts?

Refrigerate soup separately from toast for up to 3 days; reheat soup until steaming hot.

Serve with extra Gruyère toast. Refrigerate soup separately from toast for up to 3 days; reheat soup until steaming hot.