If you are a vegetarian and think that it’s ok to order French Onion Soup when you dine in a restaurant, think again. As I found out, it is not as vegetarian as I thought it would be as they tend to use both chicken and beef stock in the soup. Traditionally, (and apparently) only beef stocks are used. That’s new news to me – something I would have never found out until I decided to make it yesterday. So for vegetarians and non-beef consumers out there, if you don’t already know about what actually goes into a French Onion Soup, just be aware.

If there’s anyone to give credit to for me appreciating an otherwise repulsive bowl of French Onion Soup, I’d give the sole credit to Chef Heaven. He single handedly made me a convert with his humble yet super-delicious French Onion Soup. I’ve had several other French Onion Soups after that, but none tasted like Heaven’s. Coming from a former onion-hater, that’s a pretty loaded thing to say! I really used to detest onions but now, let’s just say that I’ve come to appreciate them better in the recent years.

Here’s my version of French Onion Soup. Simply Filling!

French Onion Chicken Soup

2015-07-14 15:48:44

Serves 6

A savoury, hearty French Onion soup with chicken glazed with melted cheese

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. 6-8 large yellow onions, sliced.
2. Olive oil
3. 1 tbsp unsalted butter
4. 1/4 teaspoon of brown sugar
5. 2 cloves garlic, minced
6. 2 cubes beef stock, 1 cube of chicken stock
7. 2 bay leaves
8. 1/4 teaspoon dry thyme
9. 2 tbsp dry sage
10. 1 tspn mustard
11. 2 tspn Worcestershire sauce
12. Salt, pepper, oregano
13. 1 1/2 cups of grated mozerella cheese, parmesan and cheddar

For the chicken

1. 12 pieces of chicken breasts with skin
2. 1 tspn Worcestershire sauce
3. Salt & Pepper
4. 2 tbsp butter

Instructions

1. In a large saucepan, sauté the onions in the olive oil and butter until well browned (but not burnt) about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2. Add garlic and sauté for 1 minute. Add the stock, bay leaf, thyme, oregano. Cover partially and simmer for about 30 minutes until the flavors are well blended. Add in mustard and Worcestershire sauce and simmer.
3. Season to taste with salt and pepper. Discard the bay leaf (optional) and continue to simmer
4. Separately, prepare the chicken and rub Worcestershire sauce, salt and pepper on the chicken.
5. Heat up a skillet and melt the butter. Fry the chicken on both sides for about 10-15 minutes until golden brown and the skin, crispy
6. Remove the chickens from the skillet and add them to the simmering soup. Cover and continue to simmer for another 20 minutes.
7. When you are about ready to serve, transfer the soup and the chicken into an over dish. Top it with cheese.
8. Grill them in a hot oven until the cheese bubbles and is slightly browned.
9. To serve, ladle the soup into the bowls or casserole dish.
10. Enjoy!

Notes

1. You can choose to opt for chicken breasts without the skin as a healthier option. I just love, love, love crispy chicken skin and I find the texture after putting them in the oven before serving appealing.

Grubbs n Critters http://grubbsncritters.com/