Description
Velvety chicken broth enriched by slow-cooked onions oozes deep sweetness, while thyme-infused stock meets shredded chicken. Topped with golden Gruyère and crispy baguette, every spoon delivers warm, cheesy bliss.
Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon olive oil
- 4 large yellow onions sliced
- 1 teaspoon granulated sugar
- 2 clove garlic minced
- 1/2 cup dry white wine
- 6 cup low-sodium chicken broth
- 2 cup cooked chicken shredded
- 2 sprig fresh thyme
- 1 bay leaf
- Salt to taste
- Black pepper to taste
- 4 slice baguette
- 1 cup Gruyere cheese shredded
- 1/2 cup Swiss cheese shredded
Instructions
- Melt butter and olive oil in a large pot over medium heat.
- Add sliced onions and sugar, then cook 25–30 minutes, stirring occasionally, until deep golden and caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the pan, scraping up browned bits, and simmer until wine is reduced by half.
- Add chicken broth, fresh thyme, and bay leaf, then bring to a gentle simmer.
- Stir in shredded chicken and cook for 10 minutes to heat through and infuse flavors.
- Season soup with salt and black pepper to taste, then remove thyme sprigs and bay leaf.
- Preheat the broiler and ladle soup into oven-safe bowls, topping each with a baguette slice and a mixture of Gruyere and Swiss cheeses.
- Broil bowls until cheese is melted and bubbly, about 2–3 minutes, then serve immediately.
Notes
- Slow caramelization of onions is key to develop a rich, sweet flavor.
- Day-old baguette works best for toasts that hold up under the hot soup.
- Gruyere adds a nutty note, but Swiss cheese is an easy substitute.
- Prepare the soup base ahead of time and broil just before serving for maximum freshness.