Ingredients for French onion baked chicken 🧅🍗
- 4 yellow onions, peels and thinly sliced
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups beef stock
- 1/4 cup dry vermouth or dry white wine (substitute with more beef stock if you want to skip the alcohol)
- 2 sprigs thyme
- 1 bay leaf
- 6-8 boneless chicken thighs
- 200 g Gruyère cheese, grated
- Salt and pepper to taste
Cooking Instructions for making French onion baked chicken 🧅🍗
Preheat the oven to 190°C.
In a heavy-bottomed pan, sauté the onions in olive oil until softened, about 15 mins. Don’t add salt at this stage or the onion will not caramelise properly.
Add the butter and cooked for a further 20 mins until onions are golden brown.
Add minced garlic, thyme, 1 tsp salt and 1/2 tsp pepper. Sauté for 3 mins.
To make this recipe ahead of time, you can let the onion mix cool and refrigerate in an airtight container up to 2 days in advance.
If using vermouth or white wine, add to the onion mix and turn up the heat to high. Bring to a boil and let it reduce by half.
Add the beef broth and let it simmer for 10 mins.
Remove the thyme sprigs and bay leaf. Transfer the French onion base to a baking tray. Set aside.
Trim and pat dry the chicken thighs. Season with salt and pepper.
In a clean pan, add some olive oil and pan sear the chicken on high heat, about 5 mins per side.
Do them in batches if you pan isn’t large enough. Avoid overcrowding or you will not get a nice brown colour.
Place the chicken on top of the French onion base and top with Gruyere cheese.
Bake for 15 minutes until cheese is melted but be careful it doesn’t burn. Serve immediately.
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