
A cozy French-inspired soup that combines deeply caramelized onions with tender shredded chicken and optional cheesy baguette toasts—comfort food with elegant flavors.

This French Onion Chicken Soup has been one of those dishes that turned quick weeknight cooking into something memorable. I first put these flavors together on a rainy evening when I had leftover chicken and a pantry full of onions; the slow, patient caramelization of the onions transformed ordinary ingredients into a rich, savory base that felt both sophisticated and comforting. The first time my family tasted it, my partner declared it restaurant-worthy, and my kids—who are usually suspicious of strong onion flavor—asked for seconds once the cheesy toast was added on top.
What makes this version special is the marriage of classic French onion technique with the wholesome protein of shredded chicken. The long, golden browning of the onions creates a sweet, almost jammy backbone that balances the savory, lightly seasoned chicken. The small additions of dry white wine and a splash of sherry lift the flavors and add depth without masking the onion’s natural sweetness. Served piping hot with a slice of Gruyère-topped baguette, it becomes a full, satisfying meal that’s perfect for cool evenings, casual dinner parties, or when you want something a little elegant yet utterly homey.
In my kitchen this soup became the go-to for cool-weather dinners. I often double the onions because they shrink so much and freeze portions of the finished soup for solo lunches. Friends are always surprised that such a simple list of ingredients yields something complex and luxurious.
My favourite part of serving this is watching the cheese melt into glossy bubbles on top of the toast. It’s a small flourish that makes the dish feel celebratory even on a weeknight. Guests often comment on the deep onion flavor and can’t believe how simple the ingredients are.
Cool the soup completely before refrigerating in an airtight container. It will keep in the fridge for 3 to 4 days. For longer storage, freeze in shallow, freezer-safe containers for up to 3 months—leave a little headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop. If you plan to add cheesy toasts, prepare and broil them just before serving so they stay crisp and the cheese is perfectly melted.
If you prefer dark meat, swap chicken thighs for breasts—thighs are juicier and tolerate longer simmering. Omit wine and sherry and replace with an equal amount of broth plus 1 teaspoon white wine vinegar to mimic acidity. For a gluten-free option, use a gluten-free flour or cornstarch slurry to thicken and serve on gluten-free bread. If Gruyère isn’t available, use Emmental or a mild Swiss cheese.
Serve with a crisp green salad and a splash of sherry at the table for extra punch. Garnish with fresh thyme or chives for color and aroma. For a heartier meal, add small diced potatoes or pearl barley during simmering to bulk up the soup. The contrast of crunchy cheesy toast and silky broth always earns compliments.
French onion soup is a classic from France, traditionally made with beef broth and finished with croutons and Gruyère. This version adapts the classic method—caramelizing onions slowly and deglazing with wine—but introduces shredded chicken and a lighter broth for a homey American twist that keeps the technique and flavor profile rooted in the French tradition.
In winter, make this with extra onions and roasted root vegetables for heartiness. In spring, lighten it by using more celery and fresh herbs, and reduce the butter slightly. For holiday gatherings, double the cheesy toasts and serve family-style so everyone can help themselves to bubbly, golden slices.
Caramelize a double batch of onions and freeze in portioned bags—this shortcut cuts future prep time dramatically. Poach or roast a whole chicken earlier in the week and reserve the shredded meat for this soup. Store broth and onion base separately so you can combine and heat for quick lunches or dinners in 20 minutes.
This soup has become a small ritual in my home: slow, savory, and deeply satisfying. Whether you’re warming up after a chilly walk or hosting friends and want something simple yet special, this bowl delivers. Give it a try and make it your own by adjusting aromatics and bread toppings—there’s real joy in sharing a pot of something this comforting.
Caramelize onions slowly over medium to medium-low heat; rushing this step will result in uneven flavor and possible burning.
Deglaze the pot with wine or broth and scrape browned bits—this adds deep, savory flavor to the liquid.
If omitting alcohol, add 1 teaspoon white wine vinegar with the broth to brighten the flavor.
Butterfly thick chicken breasts so they cook evenly and avoid overcooking.
Broil the toasts very close to the heat source and watch carefully; Gruyère melts and browns quickly.
This nourishing french onion chicken soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Use low-sodium broth and taste before adding more salt as the cheese and butter contribute saltiness.
Yes, the soup base freezes well for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.
Shred the chicken with two forks after it cools slightly; shredding warm chicken is easier and mixes into the broth cleanly.
This French Onion Chicken Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Melt 4 tablespoons of butter in a Dutch oven over medium heat. Add sliced onions, thyme, bay leaves, 1 1/2 teaspoons kosher salt, and black pepper. Cook, stirring often and scraping the bottom, until onions are soft and deep amber, about 35 to 45 minutes.
While onions cook, slice carrots and celery and mince garlic. Add remaining 2 tablespoons butter to the pot, then stir in carrots, celery, and garlic and cook until crisp-tender, about 5 minutes.
Season chicken with remaining 1 teaspoon kosher salt and place in the pot. Pour in 3/4 cup dry white wine and 1 tablespoon dry sherry, scraping up browned bits. Cook until mostly evaporated, 2 to 3 minutes.
Sprinkle 1/4 cup flour over the mixture and stir constantly for 1 minute. Gradually stir in 6 cups low-sodium chicken broth until combined and bring to a simmer.
Reduce heat to a gentle simmer and cook until chicken reaches 165°F—about 10 minutes for thighs or 12 to 20 minutes for breasts. Stir occasionally and scrape the bottom to keep flavors blended.
Transfer chicken to a cutting board, shred with forks, return to pot, and remove bay leaves. Taste and adjust seasoning. If using, top bowls with a Gruyère-topped baguette slice broiled until cheese bubbles.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@forkelle on social media!


Tender zucchini halved and filled with creamy ricotta, melted mozzarella, and shaved Parmesan, loaded with sautéed veggies for a colorful, comforting light meal.

No-bake coconut truffles coated in dark chocolate — just 3 ingredients and a handful of minutes to make a crowd-pleasing sweet treat.

A simple, pantry-friendly treat that recreates the classic Almond Joy using just five ingredients. Chewy coconut centers topped with an almond and enrobed in dark chocolate—perfect for gifting or snacking.

Leave a comment & rating below or tag @forkelle on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.