Description
Warm up your evenings with this delightful twist on a classic—Creamy French Onion Chicken Tenderloin Soup served with crispy Parmesan Crostini. Perfectly seasoned tenderloins and caramelized onions simmered in a rich, creamy broth make a comforting bowl that’s topped with crisp, cheesy crostini for an added layer of indulgence.
Ingredients
2 lbs chicken tenderloins
4 large onions, thinly sliced
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup white wine
2 tablespoons olive oil
1 tablespoon thyme leaves
1 bay leaf
Salt and pepper to taste
4 slices of baguette
1 cup Parmesan cheese, shredded
Instructions
In a large pot, heat olive oil over medium heat. Add the chicken tenderloins and brown on all sides. Remove and set aside.
In the same pot, add the onions and cook until caramelized, about 20-25 minutes. Add garlic and cook for an additional minute.
Return the chicken tenderloins to the pot and add the white wine, scraping the bottom to deglaze.
Pour in the chicken broth and add thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes, or until the chicken is cooked through.
Stir in the heavy cream and let it simmer for another 10 minutes until nicely blended.
Preheat the oven to 400°F (200°C).
Place baguette slices on a baking sheet, top with Parmesan cheese, and bake until bubbly and golden, about 5-7 minutes.
Serve the soup hot, topped with Parmesan crostini.