This hearty French-style soup combines the comforting depth of slow-caramelized onions with rich chicken stock and melted Gruyère cheese. Unlike traditional versions that require baking in the oven, this “no bake” method uses the broiler for a quick, golden-brown crust on top, saving time without sacrificing flavor. The sweet, soft onions meld perfectly with the savory broth, creating a luxurious texture that feels indulgent yet homey. It is an ideal dish for chilly evenings or when you need a warm, protein-packed meal that comes together quickly. Simple ingredients like butter, flour, and fresh onions build a robust base, while the cheese topping adds a creamy, salty finish. Serve it with crusty bread to soak up every last drop of the delicious broth.
No Bake Chicken Soup
Description
This hearty French-style soup combines the comforting depth of slow-caramelized onions with rich chicken stock and melted Gruy&# 195;¨re cheese. Unlike traditional versions that require baking in the oven, this "no bake" method uses the broiler for a quick, golden-brown crust on top, saving time without sacrificing flavor. The sweet, soft onions meld perfectly with the savory broth, creating a luxurious texture that feels indulgent yet homey. It is an ideal dish for chilly evenings or when you need a warm, protein-packed meal that comes together quickly. Simple ingredients like butter, flour, and fresh onions build a robust base, while the cheese topping adds a creamy, salty finish. Serve it with crusty bread to soak up every last drop of the delicious broth.Ingredients
Directions
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Melt the butter in a large heavy-bottomed pan over low heat.
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Add the sliced onions and salt to the melted butter.
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Cook the onions for 20 minutes with the pan partially covered, stirring occasionally.
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Remove the lid and continue cooking until the onions are soft and caramelized to a deep brown color, stirring frequently to prevent burning.
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Sprinkle the flour over the caramelized onions and stir to combine, cooking for 1 minute to remove the raw flour taste.
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Gradually whisk in the chicken stock, ensuring there are no lumps.
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Simmer the soup gently for 5-10 minutes until slightly thickened.
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Ladle the hot soup into 6 individual ovenproof soup bowls.
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Place one slice of bread on top of the soup in each bowl.
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Sprinkle the grated Gruyère or Parmesan cheese generously over the bread slices.
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Place the bowls under a preheated broiler for 2-3 minutes until the cheese is melted and bubbly with golden spots.
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Remove from the broiler carefully and serve immediately.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 962.3kcal
- % Daily Value *
- Total Fat 49.8g77%
- Saturated Fat 20.3g102%
- Cholesterol 267.9mg90%
- Sodium 5779.0mg241%
- Total Carbohydrate 35.2g12%
- Dietary Fiber 3.0g12%
- Sugars 6.7g
- Protein 79.2g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best caramelization, do not rush the onions; low and slow heat ensures they become sweet and tender rather than burnt.
If using homemade stock, skim off any excess fat from the top before adding it to the onions for a cleaner flavor.
Gruyère provides a nutty, creamy melt, but Parmesan offers a sharper, saltier profile. You can mix both for a complex flavor.
Ensure your soup bowls are ovenproof and safe for broiling to avoid breakage.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove; the bread topping is best added fresh when serving leftovers.
