22d • General discussion
Caramelized onion chicken soup
The spin on a classic is a perfect way to deepen the flavor and warm up any cold snowy day.
Caramelized Onion Chicken Soup
Rich, golden, deeply savory
Ingredients (4–6 servings)
Onions
• 3 large yellow onions, thinly sliced
• 2 Tbsp butter
• 1 Tbsp olive oil
• Pinch of salt
Chicken
• 1½–2 lb bone-in chicken thighs or breasts
• Salt & black pepper
Soup Base
• 3 cloves garlic, minced
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 bay leaf
• 1 Tbsp flour (optional, for slight body)
Liquid
• 6–7 cups chicken broth (low sodium)
• Splash of dry white wine or apple cider vinegar (optional)
Finish
• Fresh parsley or thyme
• Lemon juice or vinegar, to taste
Instructions
1. Caramelize the onions (don’t rush this)
• Heat butter + olive oil in a heavy pot over medium-low
• Add onions + pinch of salt
• Cook 30–40 minutes, stirring occasionally, until deep golden and jammy
(If they stick, add a splash of water and scrape flavor gold)
2. Season & sear chicken
• Push onions to the edges
• Increase heat slightly
• Season chicken with salt & pepper
• Nestle chicken into the pot and sear 3–4 minutes per side until lightly golden
3. Build the soup
• Add garlic, thyme, bay leaf
• Sprinkle flour over onions (if using), stir 1 minute
• Deglaze with wine or broth, scraping the bottom
4. Simmer
• Add remaining broth
• Simmer gently 25–30 minutes until chicken is tender
5. Shred & finish
• Remove chicken, shred, discard bones
• Return meat to soup
• Finish with lemon juice or vinegar
• Adjust salt & pepper
Serving Options
Over Rice
• Serve over warm jasmine or white rice
• Extra broth makes it ultra comforting
• Finish with butter or olive oil
With Pasta
• Add ½–¾ cup small pasta (orzo, ditalini)
• Simmer 8–10 minutes
• Add extra broth as needed
French-Onion-Inspired Twist
• Top bowls with toasted bread + grated Gruyère
• Broil until bubbly
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Caramelized onion chicken soup
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