Onion Chicken Broth (Print Version)
# Ingredients:
01 -
3 large or 6 medium yellow onions, about 3 pounds.
02 -
6 tablespoons butter (unsalted), split between uses.
03 -
1 teaspoon thyme, dried.
04 -
2 bay leaves, dried.
05 -
2 1/2 teaspoons kosher salt, split.
06 -
1/2 teaspoon ground black pepper.
07 -
3 medium celery stalks.
08 -
3 carrots, medium-sized.
09 -
3 garlic cloves.
10 -
2 pounds of boneless, skinless chicken—breasts or thighs.
11 -
3/4 cup of a white wine that’s dry.
12 -
1 tablespoon sherry, dry.
13 -
1/4 cup basic all-purpose flour.
14 -
6 cups of low-salt chicken broth.
15 -
Half a baguette (for cheesy toasts).
16 -
2 ounces of Gruyère cheese (for topping toasts).
# Instructions:
01 -
Chop onions into thin slices. Use butter, thyme, bay leaves, and some salt and pepper to cook them down. Stir until golden brown and soft, about 35-45 minutes.
02 -
Dice celery and carrots into 1/4-inch chunks. Mince garlic finely and mix them all into the onions with the other half of the butter.
03 -
Pat chicken dry, and sprinkle salt all over. If chicken breasts are thick, slice them open like a book for even cooking.
04 -
Stir in wine and sherry, cooking until the liquid mostly disappears. Sprinkle in flour and cook, stirring, for about a minute.
05 -
Pour broth into the pot and add chicken. Let it simmer until a thermometer shows 165°F inside the meat. Shred cooked chicken and mix it back in the soup.
06 -
If you’d like, slice the baguette, add cheese on top, and toast under a broiler until bubbly.
# Notes:
01 -
Stays okay in the fridge for 4 days.
02 -
Freezes well for 3 months max.
03 -
Cheese-covered toasts are entirely optional.