Easy French Onion Soup Chicken Recipe
French onion soup chicken is a delicious and hearty take on the classic French onion soup, combining tender chicken with rich, caramelized onions, melted cheese, and the comforting flavors you know and love. This easy recipe transforms a nostalgic favorite into a satisfying main course that feels elegant yet approachable.
Servings: 6
Ingredients
- 2 - 2.5 pounds small chicken boneless skinless chicken breasts or large breasts cut into cutlets
- Sea salt and freshly ground black pepper
- Flour for dredging all-purpose or GF flour blend
- Unrefined cold-pressed extra-virgin olive oil
- 2 large yellow onions halved and sliced thinly
- 4 cloves garlic sliced thinly
- ¼ cup dry white wine
- 1 cup beef or chicken stock
- 2 Tablespoons cognac if desired - totally optional but gives more of the authentic French Onion Soup flavor (otherwise, use more white wine)
- 2 sprigs of fresh thyme
- 1 bay leaf
- Gruyere cheese grated - I’ll leave this part up to you. I use about ½ pound.
- 1 heaping cup croutons or crostini these are for fun and are delish, but you can omit
Instructions
- Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
- Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
- Add the onions and sauté until tender and golden, about 8 minutes. Add garlic to the skillet and season with sea salt and pepper. Saute for 1 minute. Pour the wine into the pan and scrape any brown bits on the bottom. Add the chicken stock, cognac (if using) thyme sprigs, and bay leaf and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices and croutons. Lower heat to simmer, add cheese on top of chicken and croutons. Cover and cook until cooked through and the cheese is melted, about 5-10 minutes.
- Remove thyme sprigs and bay leaf and serve immediately.
Notes
- This mixture is also good over baked tofu or pasta for vegetarians. Use veggie stock and skip the cheese or use your favorite melty vegan cheese.
- For the best melt, grate the Gruyere yourself rather than using pre-shredded cheese.
- Low and slow is key to achieving perfectly caramelized onions. Don’t rush this step - it’s where the magic happens!
- The browned bits left on the bottom of the pan after searing the chicken and caramelizing the onions are called "fond," and they’re packed with flavor. Be sure to scrape them up as you pour in your liquid—they’re the secret to an extra depth of flavor in this recipe
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to maintain texture. Add a splash of stock or water when reheating to loosen the sauce.
- Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.