How to Make Gruyère French Onion Soup Chicken

• Begin by slicing the yellow onions into 1/4-inch rings. Also, prepare the carrots, celery, and garlic by chopping them into suitable sizes for even cooking.
• Melt 4 tablespoons of unsalted butter in a large pot over medium heat. Add the sliced onions, thyme, bay leaves, salt, and pepper. Cook for 35-45 minutes, stirring occasionally, until the onions are golden and caramelized.
• Push the caramelized onions to one side of the pot and add the minced garlic. Cook for about 30 seconds until fragrant.
• Add the remaining butter along with the carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
• Pour in the dry white wine and dry sherry, if using. Scrape the bottom of the pot to release the flavorful bits. Let it simmer for 2-3 minutes.
• Sprinkle the all-purpose flour over the vegetable mixture and stir for 1 minute to form a roux, incorporating it evenly to avoid lumps.
• Gradually pour in the chicken broth, stirring constantly. Bring the soup to a gentle simmer, allowing the flavors to meld together.
• Season the boneless skinless chicken breasts with additional salt and add them to the simmering broth. Cook for 12-20 minutes until the chicken reaches an internal temperature of 165°F.
• Once cooked, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and discard the bay leaves.
• Preheat your broiler. Place the sliced baguette on a baking sheet, broil until lightly toasted, then top each slice with Gruyère cheese. Broil for an additional 1-2 minutes until the cheese is bubbly and golden.
• Ladle the hearty soup into bowls and top each serving with a cheesy baguette slice for that perfect finishing touch.