` Chicken French Onion Soup - Chez Chelsea
  • January 24, 2016

Chicken French Onion Soup

This past weekend for MLK Day, I went to Tahoe with my family. We went to a restaurant called Moody’s in Truckee after skiing. Daddy ordered French Onion Soup and Mommy and I kept chirping like little birds for bites. I always forget how delectable the melted cheese and carmelized onions are especially on a cold Winter’s day! As we were sitting there, we started talking about ways to make French Onion Soup the main course for dinner. That’s when the idea of adding chicken came up. So, here you go…Chicken French Onion Soup in The Crockpot!


Adding the chicken worked so well!  I marinated it in beef broth and onions for five hours, which let it absorb all the flavors. Our house couldn’t have smelled more sweet and delicious.

Health Note: Since it’s the New Year and Mommy and I are trying to eat more healthy, we didn’t put a layer of bread slices on top and we used less cheese. The soup is still delicious either way and will fill you right up!

Personal Note: I apologize for not posting for so long, but work has been quite consuming! I’m so happy to find the time to put this recipe together and hope to get another out soon. For now enjoy this delectable dish… Bon Appétit!

Chicken French Onion Soup Recipe

Serving 6+ people

Prep Time: 40 minutes

Cooking Time: Low for 5 hours 



6 Yellow Onions

4 T. Butter

 6 Sprigs of Fresh Thyme

2 Bay Leaves

2 T. Sugar

2 Cartons of Beef Broth (32 Oz. each)

1/4 Cup of Sherry or Vermouth

1 T. Sea Salt

1 t. Black Pepper

Shredded Gruyere Cheese

2 Cloves of Minced Garlic

2 Packs of Chicken Tenders (about 12 pieces)

1 Sweet Baguette

2 T. of Butter for Baguette



Peel 6 Onions.


Place parchment paper under Mandolin and slice Onions.

(If you don’t have a Mandolin, then slice Onions thinly)


Heat Butter in pot (medium to high) and add in Onions.


Mix in 6 Sprigs of Fresh Thyme (stem removed – see below), 2 Bay Leaves, 2 Minced Garlic Cloves, and 2 t. of Sugar.

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Stir Onions occasionally. Cook Onions on medium to high for 20 minutes or until golden brown and translucent.


Pour Onions into The Crockpot.

Pour one of the containers of Beef Broth into the pot where the Onions just were and scrap up all the brown bits.

Pour the remaining Onions and Beef Broth into The Crockpot.


Add the additional carton of Beef Broth into The Crockpot.


Put Chicken into The Crockpot.


Add 1 t. of Fresh Ground Pepper and 3 T. of Sea Salt.


Pour 1/4 Cup Sherry or Vermouth into The Crockpot.


Cover and cook on low for 5 hours.



Now wait…your house will begin to smell so yummy!

Right before The Crockpot is done, grate Gruyere Cheese.

Also, preheat the oven to broil.


Slice up a Sweet Baguette, then Butter each piece. Put Bread slices in the oven and broil until golden brown (approximately 2 minutes).


Before serving, remove Chicken and cut into bite size pieces.

Place Chicken back into The Crockpot.



Fill bowls with soup (make sure bowls are safe for the oven). Layer the slices of Bread on top of the soup in the bowl (if you are being healthy, don’t put Bread layer on top of the soup).


On top of the Bread slices or on top of the soup (if being healthy), put 3 t. or more of Gruyere Cheese or Emmental Cheese. 

Place bowls on top of a baking sheet and put into the oven on the second rack down. Broil Cheese till it is melted and bubbly.


Scarlett is ready for dinner too!


Below you can see two versions: one with Bread on the left and the other without Bread on the right.

Both are equally delicious!

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Bon Appétit!
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