Rotisserie Chicken French Onion Soup
Few things please the palate like a bowl of flavorful French onion soup stuffed with caramelized onions and topped with the cheesiest toasted bread. We upped the protein content by adding rotisserie chicken.
Ingredients
4 cups chicken broth from bouillon paste
4 cups beef broth from bouillon paste
8 tablespoons butter
6 large yellow onions, peeled and thinly sliced
1–2 tablespoons sugar
¾ cup Marsala wine, optional**
1 rotisserie chicken, skinned, deboned and chopped
Several sprigs fresh thyme (plus a bit for garnish)
Several bay leaves
2 tablespoons Worcestershiresauce
2 tablespoons tamari or soy sauce
2 teaspoons black pepper
1 teaspoon white pepper
8 thick slices baguette or French bread
About 2 cups cheese (Swiss, Gruyere, Gouda or similar)
Directions
Prepare broths.
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 and cheese. 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.
Recipe Courtesy Of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.
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