Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Creamy Chicken & Onion Gratinée Soup - Image 1

Creamy Chicken & Onion Gratinée Soup

French cuisine
0
Be the first to like this recipe

Creamy Chicken & Onion Gratinée Soup

  1. Other Soups & Stews

Prep: 25 min • Cook: 50 min. A lighter, yet equally comforting version of the classic French Onion Soup, this recipe features tender chicken, sweet caramelized yellow onions, a rich and creamy chicken broth, and is topped with melted provolone cheese over toasted sourdough bread. It's a satisfying meal perfect for a cozy evening.

Preparation time
25 min
Cooking time
50 min
Total time
1 hr 15 min
Servings
4
Course
Soup
Complexity
Medium
Units:
Scale:

Ingredients

  • 2 pcs chicken breast(boneless, skinless)
  • 4 pcs yellow onions(thinly sliced)
  • 6 cup chicken broth
  • 1/2 cup heavy cream
  • 4oz provolone cheese(sliced or shredded)
  • 4 pcs sourdough bread(thick slices, toasted)
  • 2 tbsp butter
  • 2 tsp garlic(minced)
  • 1/2 cup dry white wine
  • 1 tsp fresh thyme(chopped)
  • 1 tsp salt(or to taste)
  • 1/2 tsp black pepper(or to taste)

Instructions

Soup Preparation

  1. Melt butter in a large pot or Dutch oven over medium heat. Add the sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 30-40 minutes until deeply caramelized and brown. Do not rush this process as it develops the flavor.
  2. Stir in the minced garlic and chopped fresh thyme, and cook for another minute until fragrant.
  3. Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until mostly evaporated.
  4. Add the chicken broth and bring to a simmer. Reduce heat and let it gently simmer for 15 minutes to allow flavors to meld.
  5. While the soup simmers, cook the chicken breasts. You can poach them in a separate pot of simmering water or broth, then shred them, or pan-fry them and dice. Once cooked, shred or dice the chicken.
  6. Stir the shredded or diced chicken into the soup. Add the heavy cream and heat through for 2-3 minutes, but do not boil. Season with salt and black pepper to taste.

Gratinée

  1. Preheat your broiler. Place toasted sourdough bread slices on a baking sheet. Divide the provolone cheese slices among the bread.
  2. Broil for 1-2 minutes, watching carefully, until the cheese is melted and bubbly and just starting to brown.

Serving

  1. Ladle the creamy chicken and onion soup into individual serving bowls. Top each bowl with a piece of the cheesy sourdough toast.
  2. Serve immediately and enjoy the comforting flavors.

Nutrition

Servings
4
Serving size (imperial)
15.2 fl oz
NutrientPer servingPer 100 mlTotal (4 servings)
Calories550 kcal122.2 kcal2,200 kcal
Protein35 g7.8 g140 g
Fat30 g6.7 g120 g
Carbs35 g7.8 g140 g

Tips

  • Caramelizing onions properly takes time; allow at least 30-40 minutes over medium-low heat for best
  • Slice onions uniformly thin for even cooking and faster caramelization.
  • For a rustic presentation, serve in oven-safe crocks and broil the cheese directly on top of the sou

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…