French Onion Chicken Soup
French Onion Chicken Soup adds chicken to make a main dish meal out of classic French Onion Soup.
Equipment
- soup pot
Ingredients
- 4 tablespoon butter
- 4 whole sweet or yellow onions
- 2 sprigs fresh Thyme
- ½ cup Marsala wine
- 1 whole rotisserie chicken bones and skin discarded, meat shredded
- 1 10 oz can beef consommé broth
- 4 cups chicken stock
- to taste salt
- 1 16 oz loaf sour dough bread
- 2 cups shredded cheese Gruyere or Swiss are classic choices - but I use Munster sometimes
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 270kcalCarbohydrates: 9gProtein: 13gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 55mgSodium: 527mgPotassium: 220mgFiber: 0.1gSugar: 5gVitamin A: 506IUVitamin C: 1mgCalcium: 199mgIron: 1mg
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