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Lightly Breaded Chicken French Onion Soup

Soup season is here, and this French Onion is the perfect comfort meal on a cold winter night! For a unique twist, it is topped with Just Bare Lightly Breaded Chicken Fillets instead of a baguette and garnished with a generous amount of Gruyere cheese to bring it all together.

Servings 4
Total Time: 1 hour 20 minutes
Servings: 4
Total Time: 1 hour 20 minutes


  • 12 oz Just Bare Breaded Chicken Fillets
  • 5 large sweet onions, peeled and sliced thinly
  • 2 tbsp olive oil
  • 4 sprigs fresh thyme, de-stemmed and minced
  • 1 tbsp brown sugar
  • 1 tsp salt
  • Freshly cracked black pepper
  • 3 cloves of garlic, minced
  • ½ cup dry sherry
  • 8 cups beef stock
  • 4 oz gruyere cheese, grated
  • 1 oz fresh parsley, minced

Nutrition Facts

Servings 4

Amount Per Serving
Calories 360
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 30%
Sodium 945mg 41%
Total Carbohydrate 16g 6%
Protein 25g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Preheat a large pot on medium heat with olive oil.
  2. Add sliced onions and cook for 15-20 minutes, stirring often until softened.
  3. Add thyme, brown sugar, salt and pepper to the onions and continue to cook for any additional 15-20 minutes until onions start to caramelize. The longer you let the onions cook, the deeper the flavor.
  4. Once onions are caramelized, add garlic and cook for an additional 2 minutes.
  5. Deglaze with white wine or sherry – using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  6. Once most of the wine has cooked off, add in the chicken stock, turn up on high and bring to a boil. Once at a boil, reduce to a simmer for 25-30 minutes.
  7. While the soup is simmering, Preheat the air fryer to 350°F.
  8. In an even layer, place frozen chicken fillets in the air fryer basket and cook for 10-12 minutes. Heat through until internal temperature reads 165ºF.
  9. When soup is ready, portion into an oven safe dish or crock. Top with a few pieces of baked chicken fillets and a generous serving of grated gruyere – allow to melt or finish in the broiler for the cheese to caramelize – garnish with minced parsley.