Description
Rich, comforting soup combining caramelized onions, tender chicken, and melted Gruyère cheese for the ultimate cold-weather meal
Ingredients
Scale
- 4 large yellow onions, thinly sliced
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 8 cups low-sodium chicken broth
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 6 thick slices French bread
- 2 cups grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Heat butter and olive oil in a large pot over medium heat. Add onions and cook 35-40 minutes until deeply caramelized and golden brown.
- 2. Add garlic and cook 1 minute until fragrant.
- 3. Season chicken with salt and pepper, add to pot and cook 6-8 minutes until browned and cooked through.
- 4. Pour in wine, scraping up browned bits. Simmer 2-3 minutes.
- 5. Add chicken broth, thyme, and bay leaves. Bring to boil, then simmer 20-25 minutes.
- 6. Meanwhile, toast bread slices under broiler until golden brown.
- 7. Remove bay leaves and adjust seasoning.
- 8. Ladle soup into oven-safe bowls, top with toasted bread and cheeses.
- 9. Broil 2-3 minutes until cheese is bubbly and golden.
- 10. Garnish with parsley and serve immediately.
Notes
Store leftovers in refrigerator up to 4 days. Caramelize onions ahead of time to save time on busy nights.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 8g
- Sodium: 1250mg
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g