Onion Chicken Soup (Print Version)
# Ingredients:
01 -
Six medium or four large yellow onions (about 3 pounds total).
02 -
6 tablespoons butter, split into portions.
03 -
A teaspoon of dried thyme.
04 -
2 bay leaves, dried.
05 -
Kosher salt—2 1/2 teaspoons total, use in parts.
06 -
1/2 teaspoon of black pepper.
07 -
3 carrots, medium-sized.
08 -
Three celery stalks, medium size.
09 -
Garlic—3 cloves.
10 -
2 pounds of boneless chicken, either thighs or breasts.
11 -
Dry white wine, 3/4 of a cup.
12 -
A tablespoon of dry sherry.
13 -
1/4 cup plain flour.
14 -
6 cups broth (low-sodium chicken stock).
15 -
Half of a baguette for serving.
16 -
2 ounces Gruyère cheese, for making toasts.
# Instructions:
01 -
Slice up the onions thinly. Cook them with butter, bay leaves, thyme, salt, and pepper until very soft and golden—it'll take about 35-45 minutes.
02 -
Mince the garlic and chop the celery and carrots into small 1/4-inch bits. Toss them into the pot with more butter.
03 -
Sprinkle chicken with salt. If your breasts are extra thick, butterfly them to even out the thickness.
04 -
Stir in the white wine and sherry. Let it cook until most of the liquid's gone. Mix in the flour and cook briefly, about a minute.
05 -
Add chicken and broth to the pot, and let it simmer. Once the chicken's done (at 165°F), shred it and put it back in the soup.
06 -
Slice the baguette and top with cheese. Broil just until the cheese melts and gets bubbly.
# Notes:
01 -
Keep in the fridge for up to 4 days.
02 -
Freeze for a maximum of 3 months.
03 -
Cheesy baguette slices are optional.