French Onion Chicken Recipe
Turn classic French Onion Chicken into a cozy family dinner with tender chicken smothered in sweet caramelized onions and bubbly Gruyère. Slow simmering the onions builds deep flavor without fuss, making this one-pan meal as satisfying to make as it is to serve. Just set it on the table with crusty bread for soaking up every savory bit.
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Ingredients for chicken and french onion soup
For the soup
- Olive Oil – A good quality one is key for building the base of this soup.
- Yellow Onions – Thinly sliced and caramelized to perfection—sweet and golden is the goal.
- Granulated Sugar – Just a pinch to help the onions caramelize beautifully.
- Kosher Salt – Essential for bringing out all the flavors.
- Black Pepper – Freshly ground adds a nice warmth.
- Low-Sodium Chicken Broth – Go for low-sodium so you can control the seasoning.
- Dry White Wine – A dry variety like Sauvignon Blanc works wonders for depth.
- Boneless, Skinless Chicken Breasts – Tender and easy to shred for the soup.
- Bay Leaf – Adds a subtle earthy note, don’t skip it.
- Fresh Thyme Leaves – Their herby brightness is a must.
For the topping
- Crusty French Bread – Freshly toasted slices to float on top like little savory clouds.
- Gruyère Cheese – Melty, nutty, and the perfect finishing touch—no substitutes here!
Cook Time for easy chicken french onion soup
I love how this chicken and french onion soup comes together in just over an hour, with most of that time being hands-off while the onions work their magic. It’s perfect for those evenings when you want something deeply comforting without hovering over the stove.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 55 minutes | 70 minutes |
If you’re looking for more weeknight-friendly options, check out my classic chicken soup recipe that’s always ready in under an hour.
How to Make french onion soup with chicken
Step 1: Caramelize Those Onions
Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add 3 thinly sliced yellow onions, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook while stirring occasionally for 25-30 minutes until the onions turn a deep golden brown and develop a caramelized texture.
Step 2: Deglaze with Wine
Pour 1/2 cup dry white wine into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Simmer the wine for 2-3 minutes until the liquid reduces by about half and the alcohol aroma dissipates.
Step 3: Build the Soup Base
Add 6 cups chicken broth, 1 pound chicken breasts, 1 bay leaf, and 1 teaspoon fresh thyme to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 20 minutes until the chicken reaches 165°F internally and shreds easily.
Step 4: Prepare the Bread Topping
While the soup simmers, preheat the broiler. Arrange 4 slices of French bread on a baking sheet and broil for 1-2 minutes per side until crisp and lightly golden. Set aside.
Step 5: Shred and Return Chicken
Remove the cooked chicken from the pot and shred it using two forks. Discard the bay leaf, return the shredded chicken to the soup, and season to taste with additional salt and pepper if needed.
Step 6: Assemble for Broiling
Divide the soup among 4 oven-safe bowls placed on a baking sheet. Top each portion with a toasted bread slice and evenly distribute 1 1/2 cups shredded Gruyère over the bread.
Step 7: Melt and Brown the Cheese
Broil the assembled bowls for 2-4 minutes, monitoring closely, until the cheese fully melts, turns bubbly, and develops golden brown spots. Serve immediately while hot.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this chicken and french onion soup even more special. Here are my favorite ways to customize it for your family’s taste buds and busy schedules.
- Flavor Swap: If you don’t have Gruyère, try a combination of mozzarella for stretch and Parmesan for sharpness. The result is still wonderfully cheesy!
- Diet Tweaks: For a lower-carb version, skip the bread and sprinkle cheese directly over the soup. It creates a delicious cheesy crust that’s just as satisfying.
- Texture Fix: If you prefer chunkier chicken, cube it before cooking instead of shredding. It holds up beautifully in the tender chicken in rich onion broth.
- Storage Tip: This soup stores beautifully for up to 3 days. Just keep the bread and cheese separate until you’re ready to broil and serve. For more make-ahead ideas, explore my collection of healthy soup recipes that taste even better the next day.
Remember to always follow USDA Food Safety Guidelines when handling and storing chicken to keep your meals safe and delicious.
chicken and french onion soup
Ingredients
- 2 tablespoons olive oil
- 3 large yellow onions thinly sliced
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1/2 cup dry white wine
- 1 pound boneless, skinless chicken breasts
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 4 slices crusty French bread about 1-inch thick
- 1 1/2 cups shredded Gruyère cheese
Method
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the thinly sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized and golden brown.
- Pour the white wine into the pot with the caramelized onions, scraping the bottom to loosen any browned bits. Let the wine simmer for 2-3 minutes until it has mostly evaporated.
- Add the chicken broth, chicken breasts, bay leaf, and thyme to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 20 minutes, or until the chicken is cooked through and easily shreds with a fork.
- While the soup simmers, preheat your oven’s broiler. Place the French bread slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden and crisp.
- Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot and discard the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed.
- Ladle the hot soup into four oven-safe bowls placed on a baking sheet. Top each bowl with a slice of toasted French bread and sprinkle generously with the shredded Gruyère cheese.
- Carefully place the baking sheet with the bowls under the broiler for 2-4 minutes, watching closely, until the cheese is completely melted, bubbly, and lightly browned in spots. Serve immediately.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This chicken and french onion soup isn’t just soul-warming comfort food—it’s packed with nutritional goodness that makes you feel good from the inside out. The combination of tender chicken, caramelized onions, and rich broth creates what I call creamy caramelized onion and chicken broth that’s both satisfying and nourishing.
Onions bring antioxidants and prebiotic fiber to support gut health, while lean chicken breast provides high-quality protein to keep you full and energized. The Gruyère adds calcium and a delightful richness that turns this into baked gruyère topped chicken soup you can feel good about serving.
For those watching their sodium intake, using low-sodium broth lets you control the seasoning perfectly. If you’re looking for other wholesome options, my carrot lentil soup offers another nutrient-packed meal, or try this broccoli and cauliflower soup for extra vegetables. Always reference the USDA Food Safety Guidelines for proper handling of poultry and dairy products.
A Lighter Version of Weeknight Chicken Onion Soup
Love the flavors but want something a little lighter? This easy chicken french onion soup adapts beautifully to create a healthier version that doesn’t sacrifice any of that cozy comfort. I’ve served this to health-conscious friends and family for years, and they always ask for seconds!
Start by reducing the olive oil to just one tablespoon—the onions will still caramelize beautifully with a pinch of sugar to help them along. Swap the Gruyère for part-skim mozzarella, which still gives you that wonderful meltiness with less fat. For an even lighter option, skip the bread topping entirely and simply sprinkle a tablespoon of grated Parmesan over each bowl before serving.
If you enjoy lighter soup options, you might love my tom kha gai soup with its coconut milk base, or this vibrant courgette soup recipe that’s naturally low in calories but big on flavor.
Thoughtful Tips for Special Diets
I know how important it is to adapt family favorites for different dietary needs—my own family includes both diabetic and sugar-conscious members who still want to enjoy comforting meals around the table. This french onion soup with chicken can easily become diabetic-friendly with a few simple tweaks that maintain all the heartwarming flavor.
For sugar-free adaptation, simply omit the granulated sugar when caramelizing the onions—they’ll still develop natural sweetness with patient cooking. If you prefer using a natural sweetener, a tiny pinch of stevia can help with browning without impacting blood sugar. For low glycemic options, serve with whole grain bread instead of French bread, and remember that portion control is key for glucose-friendly eating.
How to Serve chicken and french onion soup
I’ll never forget the first time I served this soup to my extended family during a chilly autumn gathering—the sound of satisfied sighs around the table told me we had a new family favorite. There’s something magical about placing individual bowls of this savory white wine braised chicken soup before loved ones, watching the cheese stretch with every spoonful.
For a complete meal, I love pairing this slow-cooked thyme and bay leaf soup with a simple green salad dressed with lemon vinaigrette—the freshness cuts through the richness perfectly. Crusty bread for dipping is non-negotiable in our house, and sometimes I’ll add a side of roasted vegetables like my cream of broccoli soup as a complementary course.
When it comes to drinks, a crisp white wine echoes the notes in the soup, or for non-alcoholic options, sparkling water with lemon keeps things refreshing. If you’re serving a crowd, this minestrone soup makes another wonderful option that pairs well with the same sides.
Mistakes to Avoid
I’ve learned a few lessons the hard way while perfecting this chicken and french onion soup recipe—so you don’t have to! From rushed caramelization to over-topping with cheese, here are the main pitfalls and how to steer clear for that perfect cozy bowl.
First, don’t rush the onions. If you crank up the heat hoping to save time, they’ll burn instead of turning into that sweet, creamy caramelized onion and chicken broth we love. Low and slow is the secret—give them a good 25 minutes with occasional stirring. Second, avoid using pre-shredded cheese. It often contains anti-caking agents that keep it from melting smoothly into that dreamy baked gruyère topped chicken soup texture.
And finally, be gentle with the wine. If you pour in too much too fast, the acidity can overpower the broth. Always deglaze gradually and let it reduce properly. For more troubleshooting tips on chicken soups, check out my guide, or lean on trusted resources like the USDA Food Safety Guidelines for handling poultry safely.
How to Store chicken and french onion soup
I always make a double batch of this french onion soup with chicken—it’s one of those dishes that tastes even better the next day, and it brings back memories of my grandmother’s kitchen, where soup was considered edible love, stored thoughtfully for busy days.
Let the soup cool completely before transferring it to airtight containers. It’ll keep in the fridge for up to 4 days. For freezing, skip the bread and cheese toppings—freeze just the broth, onions, and tender chicken in rich onion broth portioned out for up to 3 months. Thaw overnight in the fridge, reheat gently on the stove, and add fresh bread and cheese before broiling.
When reheating, a splash of broth or water helps restore the perfect consistency. For more soup storage ideas and healthy recipes, explore my collection, or try my chicken taco soup—it stores just as beautifully!
Try This chicken and french onion soup Yourself
There’s nothing quite like the moment you pull this easy chicken french onion soup from the oven, the cheese golden and bubbling, the aroma filling your kitchen with warmth and nostalgia. I hope this recipe becomes a cherished favorite in your home, just like it has in mine.
Whether you’re cooking for a weeknight dinner or a Saturday gathering, this dish is sure to comfort and delight. Don’t forget to pair it with your favorite sides—maybe a crisp salad or some crusty bread for dipping. If you loved this recipe, you might also enjoy my Mexican sweet potato chicken soup, sweet potato chicken soup recipe, or this simple yet satisfying tomato soup for another cozy option.
Frequently Asked Questions
Can I make chicken and french onion soup ahead of time?
Absolutely! This soup actually deepens in flavor when made a day ahead. Just store the broth base without toppings, then reheat and add bread and cheese before serving. It’s perfect for meal prepping or entertaining.
What cheese can I use instead of Gruyère?
If you don’t have Gruyère, try Swiss, Fontina, or even a good sharp white cheddar. They’ll all give you that lovely melt and rich flavor that makes this baked gruyère topped chicken soup so special.
How can I make this soup gluten-free?
Easy! Use gluten-free bread for the topping, and make sure your broth and wine are gluten-free. The rest of the ingredients are naturally free of gluten, so you can enjoy every spoonful worry-free.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully—they stay extra juicy and add a richer flavor. Just adjust cooking time as needed since thighs may take a bit longer to cook through. For another thigh-based idea, try my green chicken enchilada soup.
More Cozy Soup Recipes To Try
If you loved this comforting bowl, here are a few more family favorites that always hit the spot.
Creamy Tortellini Soup – Silky, cheesy, and packed with herbs in every cozy spoonful.
Carrot Lentil Soup – Hearty, nourishing, and spiced with warmth perfect for a chilly evening.
Broccoli and Cauliflower Soup – Creamy, veggie-loaded, and so satisfying with a sprinkle of cheese.
Courgette Soup – Light, fresh, and gracefully simple—a bowl of garden goodness.
