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French Chicken Onion Soup

French Chicken Onion Soup

Everyone loves a classic French Onion Soup. This French Chicken Onion Soup is a variation of the classic packed with chicken, lots of cheese and homemade croutons! 
Course Main Course, Soup
Cuisine American
Keyword French Chicken Onion Soup, soups, french onion
Servings 4 people
Author Heather Blake


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 1/2 pounds sweet yellow onion, cut in half and sliced thin
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 8 cups chicken stock (preferably homemade)
  • 2 cups chopped rotisserie chicken
  • 1/4 cup brandy or cream sherry
  • homemade croutons
  • 2-3 cups shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

To Make Homemade Croutons

  • 1 baguette, sliced to 2 inch slices adjust to how thick you like it
  • olive oil
  • 1 tablespoon salt
  • 1 tablespoon granulated garlic


To Make the Croutons

  • Slice a baguette into 1-2 inch slices and place on a cookie sheet. Liberally drizzle olive oil over each slice. In a small bowl combine the salt and the granulated garlic. Sprinkle the salt mixture evenly over bread slices. (You will have extra). 
  • Bake the croutons in a 400-degree oven for 10-13 minutes or until the bottom of each piece becomes a golden brown. Remove from oven and set aside.  This can be made in advance and stored in a zip tight bag. 

To Make the Caramelized Onions

  • In a large saute pan on medium-low heat, melt the butter with the olive oil. Add the onions, garlic, rosemary, thyme and bay leaves and mix together until incorporated. Lower the temperature to low and let the onion mixture cook for about 30 minutes stirring occasionally. Stir in the balsamic vinegar, Worcestershire, salt and pepper.  Continue to cook the onions until they become a deep golden brown,  again stirring occasionally.  This will take 45-60 minutes altogether. Stir in the sherry or brandy and cook until it evaporates. Remove from heat and set aside. 

To Make the Soup

  • When ready to assemble the soup. Transfer the onion mixture to a soup pot and add the chicken stock and the chicken. Bring to a boil and adjust the seasonings if necessary. 
  • Place about 1/4 cup of the shredded cheese in the bottom of an ovenproof soup bowl. Fill the bowl with the soup and place 2-3 croutons on top. Top that with about another 1/2 cup of swiss cheese and a couple of tablespoons of the parmesan cheese. 
  • Place the bowls on a cookie sheet (it will bubble over) and put under the broiler. Watch carefully and pull out the soup when the top begins to brown. This time is dependant on your oven but it goes quick so make sure you watch it! 
  • Let cool for a few minutes before digging in. It's a very hot soup. 


I say 2-3 cups of gruyere cheese because everyone likes different levels of cheese. If you are one who likes to go hog wild with the cheesy goodness, go for the 3 cups!