French Onion Soup + Chicken Crostini

Okay, it’s official: the cold is here to stay… for the next couple of months, at least. So, what’s the best way to warm up? If you said a big bowl of soup, you’re right!I don’t know anybody (okay, maybe a few) who doesn’t love French Onion Soup — and even better when paired with a French Onion Chicken Crostini. This meal left me comfy and cozy, and warm from the inside out. I chose to serve my soup with a slice of cheesy, crunchy bread over the typical ‘big chunk of melted cheese’ because first, I’m not a huge cheese fan; second, you can still get the cheese WITH a bite of crunch! Okay, and it looks nice presentation-wise.

When I think homemade soup, I usually think tedious slow cooking and simmer and waiting. CAUTION: there may be a little bit of that happening here. But I promise, it’s well worth it in the end! Your stomach will thank you 🙂

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For the soup:

  • 3 Tbsp coconut oil
  • 2 large sweet onions
  • 1 cup mushrooms, chopped
  • 1/3 tsp sugar
  • 3 Tbsp flour
  • 32 oz vegetable stock
  • 1 cup white wine
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • Salt and pepper
  • 2 slices French bread
  • 1 slice smoked provolone cheese, cut in half
  • Green onions, finely chopped

For the chicken crostini:

  • 4 slices French bread
  • 1 chicken breast, halved – so there are two thinly sliced pieces of chicken and cut into 2″ pieces
  • 1 slice smoked provolone cheese, cut into fours
  • Caramelized onions from the soup
  • Green onions, finely chopped

Melt coconut oil in a medium pot over medium-high heat. Add onions and cook until soft and caramelized – about 20 minutes. Make sure to stir frequently to prevent burning. Stir in mushrooms and sugar; cook for another 10 minutes on medium heat.

Sprinkle in the flour and stir for 3 minutes.

Carefully pour in vegetable stock, white wine, rosemary, thyme and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 40 minutes. Cool for 5 minutes before dishing up.

In the meantime, get your bread ready. Place a slice of smoked provolone cheese (or whatever cheese of choice) on top and into the broiler for 5 minutes… make sure to keep an eye on it! Place the slice of cheesy bread on top of your bowl of soup. Top with green onions.

I also served a French Onion Soup Crostini alongside – very easy to prepare!

Break out your Foreman grill or use a skillet if you prefer.  Cook the chicken until it is no longer pink.  Place the chicken on the small slice of baguette and top with cheese — into the oven for 8 minutes at 350 degrees. Top it with some finely chopped green onions and a small spoonful of french onion soup, more of the onions and less of the soup.

Ta-da – now let’s eat!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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