French Onion Chicken Soup (Print Version)
# Ingredients:
01 -
3 pounds yellow onions (4 large or 6 medium).
02 -
6 tablespoons unsalted butter, divided.
03 -
1 teaspoon dried thyme.
04 -
2 dried bay leaves.
05 -
2 1/2 teaspoons kosher salt, divided.
06 -
1/2 teaspoon black pepper.
07 -
3 medium carrots.
08 -
3 medium stalks celery.
09 -
3 cloves garlic.
10 -
2 pounds boneless skinless chicken breasts or thighs.
11 -
3/4 cup dry white wine.
12 -
1 tablespoon dry sherry.
13 -
1/4 cup all-purpose flour.
14 -
6 cups low-sodium chicken broth.
15 -
1/2 baguette (for toasts).
16 -
2 ounces Gruyère cheese (for toasts).
# Instructions:
01 -
Slice onions thinly. Cook with butter, thyme, bay leaves, salt, and pepper until soft and amber brown, 35-45 minutes.
02 -
Cut carrots and celery into 1/4-inch pieces, mince garlic. Add to onions with remaining butter.
03 -
Season chicken with salt. Butterfly thick breasts if using.
04 -
Add wine and sherry, cook until mostly evaporated. Add flour and cook 1 minute.
05 -
Add broth and chicken. Simmer until chicken is cooked through (165°F). Shred chicken and return to pot.
06 -
Optional: Slice baguette, top with cheese, and broil until melted.
# Notes:
01 -
Can be stored up to 4 days in refrigerator.
02 -
Freezes well for up to 3 months.
03 -
Cheesy toasts are optional.