French Onion Chicken Soup adds chicken to make a main dish meal out of classic French Onion Soup.
I had the most incredible French Onion Soup of my life for my birthday this year. One of my best friends who also happens to be my neighbor took me out for a fancy lunch to a restaurant owned by an actual French chef so I had to order the French Onion Soup. The broth was delicate and sweet, yet full of umami and rich flavor. I knew I couldn’t begin to recreate it at home, but I tried to created something unique and still delicious with this French Onion Chicken Soup.
I read a lot of basic French Onion Soup recipes. Marsala wine was my ultimate choice to flavor the broth and give it the sweetness reminiscent of my restaurant experience. Plus Chicken Marsala, duh. In addition I used chicken stock and beef consommé in my broth. Trust me, it works.
Basically I created a very passable version of French Onion Soup that can be created for a busy weeknight dinner. I added chicken to make it more filling and suitable for a main dish. Not only is this soup really delicious but it’s economical too. And filling! Lots of bread and cheese on top help with that.
Tips for French Onion Chicken Soup:
- The better your ingredients, the better your soup. I used this brand of butter for my soup.
- I used a soup pot similar to this one to cook my soup.
- Broiling your soup before serving in ramekins like these makes for an impressive appearance. It’s not necessary though. You can simply toast your bread cubes in the oven and serve the soup with shredded cheese to top.
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French Onion Chicken Soup
- 4 tbsp butter
- 4 sweet or yellow onions
- 2 sprigs fresh Thyme
- 1/2 cup Marsala wine
- 1 whole rotisserie chicken bones and skin discarded, meat shredded
- 1 10 oz can beef consommé broth
- 4 cups chicken stock
- salt to taste
- 1 16 oz loaf sour dough bread
- 2 cups shredded cheese Gruyere or Swiss are classic choices - but I use Munster sometimes
- Peel and halve the onions. Then slice them.
- Heat the butter in a soup pot over medium heat. Add the onions and sprigs of thyme, stir well, set the heat to low and cover. Cook for about 20 minutes.
- Remove the lid, turn up the heat a bit and cook the onions until they are caramelized and the liquid is evaporated - about 10 or 15 minutes more.
- Stir in the Marsala wine and allow it simmer for a few minutes so the alcohol content evaporates.
- Stir in the shredded chicken, beef consommé and chicken stock. Bring the soup to a simmer and allow to cook, uncovered, for 20 minutes.
- Taste the soup. Add salt if necessary.
- Ladle the soup into bowls or oven-safe ramekins.
- Top the soup with toasted sourdough bread cubes. Top the soup with shredded cheese. Serve.
- Or, heat the broiler and place the bowls of soup under the broiler for a few minutes to make the cheese browned and bubbly.