Few things are as delicious as a bowl of flavorful French Onion Soup… topped with the cheesiest toasted bread. I thought the world needs a new variation… and hope you will make this rotisserie chicken version… perfect for when you’ll be nestled at home on a cold day this winter.
Course Appetizer, Brunch, Main Course, Supper
Cuisine American
Keyword french onion soup, onion soup, rotisserie chicken
Author Wendy Perry
Ingredients
1rotisserie chickenskinned/deboned and chopped
4cupschicken broth *
4cupsbeef brothI prefer making with Better Than Bouillon paste
8tablespoonsbutter
6large yellow onionspeeled and thinly sliced
1-2tablespoonssugar
¾cupmarsala wineoptional**
several sprigs fresh thymeplus a bit for garnish
several bay leaves
2tablespoonsWorcestershire sauce
2tablespoonstamari or soy sauce
2teaspoonsblack pepper
1teaspoonwhite pepper
8thick slices baguette or French bread
about 2 cups cheeseSwiss, Gruyere, Gouda or similar
Instructions
Prepare broth.*
Heat butter in a large stock pot over medium heat. Add onions and cook uncovered for 50-60 minutes, stirring often, until lightly browned. Add sugar during the final 10 minutes and stir to caramelize the onions. Add marsala to deglaze the pot and evaporate the alcohol.
Add broth, chicken and remaining ingredients except bread. Bring to a boil, then reduce to a simmer for 20-30 minutes. Taste for salt. Depending on the broth used and sauces, you may prefer not to add any salt.
Toast bread. At serving time, place on top of soup, scatter with cheese and pop under broiler to melt. Best if enjoyed immediately.
Notes
Marsala Substitute: ½ cup white grape juice, ¼ cup sherry vinegar and 2 teaspoons vanillaSIDEBAR: *Use rotisserie chicken bones and skin to make flavorful broth. Just throw into crockpot on low overnight and add about 3 quarts water. Add vegetable scraps like onion skins, celery top, and herbs for more flavors. Drain and use stock for this soup or freeze for others.