@brighteyes847: Cozy French Onion Chicken Soup with Caramelized Onions, Tender Chicken, Garden Vegetables, Fresh Thyme, and Golden Gruyere ROAST-COOKING WITH BRIGHT EYES Ingredients: 2 pounds boneless, skinless chicken breasts 2 tablespoons olive oil 4 tablespoons unsalted butter, divided 4 large yellow onions, thinly sliced 2 medium carrots, thinly sliced 2 celery stalks, thinly sliced 5 cloves garlic, minced 1 teaspoon fresh thyme leaves 1/2 teaspoon dried thyme 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon all-purpose flour 1/2 cup dry white wine 6 cups low-sodium chicken broth 2 cups water 1 bay leaf 1 tablespoon Worcestershire sauce 1 tablespoon fresh parsley, chopped For the Gruyere Toasts: 1 French baguette, sliced into 8 pieces 1 1/2 cups shredded Gruyere cheese 1 tablespoon unsalted butter, softened 1 small garlic clove, finely grated 1 tablespoon fresh parsley, finely chopped Directions: Pat the chicken breasts dry and season them lightly with salt and black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until lightly golden. Transfer the chicken to a plate. Add the remaining tablespoon of olive oil and 2 tablespoons of butter to the same pot. Add the sliced onions and cook over medium heat for 15-20 minutes, stirring frequently, until soft, deeply golden, and caramelized. Add the carrots and celery and cook for 4-5 minutes until they begin to soften. Stir in the garlic, fresh thyme, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for about 1 minute, coating everything evenly. Pour in the white wine and scrape the bottom of the pot to release the browned bits. Simmer for 2-3 minutes until the wine reduces slightly. Add the chicken broth, water, bay leaf, and Worcestershire sauce. Return the chicken to the pot and bring the soup to a gentle simmer. Cover partially and cook over low heat for 25-30 minutes, or until the chicken is tender and cooked through. Remove the chicken from the pot and shred it with two forks. Discard the bay leaf, then return the shredded chicken to the soup and stir in the chopped fresh parsley. Preheat the oven to 425°F. Arrange the baguette slices on a baking sheet. Mix the softened butter with the grated garlic and spread lightly over each baguette slice. Top generously with shredded Gruyere and a sprinkle of parsley. Bake for 6-8 minutes, then broil for 1-2 minutes until the cheese is bubbling, lightly golden, and browned around the edges. Ladle the hot soup into warm bowls and place one or two Gruyere toasts on top or alongside each serving. Serve immediately while the soup is steaming and the cheese is bubbling. Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes Kcal: 525 kcal | Servings: 6 servings

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Friday 09 October 2026 13:42:06 GMT