Description
This high-protein, French Onion Chicken Soup, made with caramelized onions, rich bone broth and a layer of golden, bubbly cheese is perfect if you are craving a delicious cozy dinner.
Equipment
French Onion Soup Bowls
Ingredients
4cupssweet onion, thinly sliced (from 4 medium/large)
2cupsshallot, thinly sliced (from about 4)
1teaspoonkosher salt
1 2/3tablespoonsextra virgin olive oil
2tablespoonsall purpose flour, or gluten-free flour
¼cuplight white wine, se note above
¼cupsherry vinegar
4fresh thyme sprigs
2dried bay leaves
8cupschicken bone broth, I used Swanson Chicken Bone Broth
1poundboneless skinless chicken thighs, or chicken breast
6slicesbaguette, or sourdough bread, 1/2 ounces each* toasted
12thin slices Gruyere cheese , or Swiss cheese, 6 ounces total
Instructions
- In a Dutch oven, or large heavy pot, sauté the onions and shallots with the oil and salt over medium to medium-low heat, until the onions are soft and golden, about 30 to 40 minutes, stirring often. You can cover them in between stirring to generate steam so they do not get too try dry. You want them caramelized but not browned.
- Add the flour and mix, cooking another 2-3 minutes. Add the white wine, sherry vinegar, thyme and bay leaves. Simmer uncovered to reduce the alcohol, about 10 minutes.
- Add the chicken bone broth and chicken. Bring to a boil then reduce heat to a simmer. Simmer until chicken is cooked through, about 25 to 30 minutes.
Remove chicken and shred with 2 forks. Return back to soup. Taste for salt at this point and adjust to you taste as needed. Remove bay leaves and thyme; ladle 1-½ cups soup into 6 oven-proof bowls.
- Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil on low on the 2nd rack from the top, until cheese melts, about 2-3 minutes.½
Last Step:
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Notes
*OR if you dont have an oven safe bowl, you can make cheesy croutons:
Spray the bottom of a baking sheet with cooking spray & place bread on in an even layer.
Add salt (would need to add ¼ teaspoon salt) & freshly ground black pepper.
Toast in the oven 5-7 minutes. Add the cheese and melt on top of croutons, another 2-3 minutes!
Serve over the soup with cheesy croutons on top.
Nutrition
Serving: 1½ cups, Calories: 437kcal, Carbohydrates: 29g, Protein: 40g, Fat: 17g, Saturated Fat: 7g, Cholesterol: 115.5mg, Sodium: 938mg, Fiber: 4.5g, Sugar: 9g
