Prep Time: 15 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 50 mins | Servings: 4
All things with tons of melted cheese are my big turn on and this incredibly tender and moist chicken braised in a french onion soup topped with stacks of melted cheese is pure love. Easily make into a one-pan meal with either rice or pasta.
This French Onion Soup is pretty straightforward. Although, this takes a bit of effort to make from caramelizing the onion to cooking the chicken and making the broth in different pans. But overall this dish is a delightful meal. The french onion soup with melted cheese takes this to the next level and the chicken effortlessly turned this into an impressive and satisfying main course.
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Ingredients
3 tbsp butter
2 lbs onions, sliced
2 cloves garlic, chopped
1 tsp thyme, chopped
2 tbsp flour
2 c. beef broth or chicken broth
1 tbsp olive oil
1 lb chicken breasts or thighs (optionally boneless and skinless)
salt and pepper to taste
1 tbsp balsamic vinegar
2 tbsp Dijon mustard
1 c. Gruyere, grated
How to make French Onion Chicken
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions to the pan and cook for about while stirring occasionally an hour until deep golden brown. As needed, add a little water or broth to deglaze the pan.
Step 2: Add in the garlic, thyme, and flour. Continue to cook for a minute more, stirring.
Step 3: To deglaze the pan, pour in half of the broth. Bring the mixture to a boil, decrease the heat, and allow to simmer for approximately 5 minutes.
Step 4: In the meantime, in a different pan, heat the oil over medium-high heat.
Step 5: With salt and pepper, season the chicken.
Step 6: Once the oil is hot, add the chicken to the pan and cook for about 2 minutes on each side until brown. Set aside.
Step 7: To the same pan where you cooked the chicken, add the rest of the broth. Deglaze the pan before stirring in the balsamic vinegar and mustard. Bring this to a boil, decrease the heat, and let it simmer for about 5 minutes until the liquid is reduced by half.
Step 8: In an oven-safe pan, transfer the onions and top with the chicken and broth. Cover with the lid or foil and place in a preheated 350 degrees F or 180 degrees C oven. Bake for about 20 minutes.
Step 9: Remove from the oven and sprinkle the top with cheese. Broil for approximately 2 to 4 minutes to melt the cheese.
Option: Add 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 8 to make this a one-pan meal. Alternately, you can add a cup of rice and 2 cups of broth or water instead of the pasta.
Nutrition Facts:
Calories 473 | Fat 23.7g (Saturated 11.3g, Trans 0g) | Cholesterol 118mg | Sodium 708mg | Carbs 29.5g (Fiber 5.4g, Sugars 10g) | Protein 40.6g
Ingredients
- 3 tbsp butter
- 2 lbs onions, sliced
- 2 cloves garlic, chopped
- 1 tsp thyme, chopped
- 2 tbsp flour
- 2 c. beef broth or chicken broth
- 1 tbsp olive oil
- 1 lb chicken breasts or thighs (optionally boneless and skinless)
- salt and pepper to taste
- 1 tbsp balsamic vinegar
- 2 tbsp Dijon mustard
- 1 c. Gruyere, grated
Instructions
Step 1: In a pan, melt the butter over medium heat. Once the butter has melted, add the onions to the pan and cook for about while stirring occasionally an hour until deep golden brown. As needed, add a little water or broth to deglaze the pan.
Step 2: Add in the garlic, thyme, and flour. Continue to cook for a minute more, stirring.
Step 3: To deglaze the pan, pour in half of the broth. Bring the mixture to a boil, decrease the heat, and allow to simmer for approximately 5 minutes.
Step 4: In the meantime, in a different pan, heat the oil over medium-high heat.
Step 5: With salt and pepper, season the chicken.
Step 6: Once the oil is hot, add the chicken to the pan and cook for about 2 minutes on each side until brown. Set aside.
Step 7: To the same pan where you cooked the chicken, add the rest of the broth. Deglaze the pan before stirring in the balsamic vinegar and mustard. Bring this to a boil, decrease the heat, and let it simmer for about 5 minutes until the liquid is reduced by half.
Step 8: In an oven-safe pan, transfer the onions and top with the chicken and broth. Cover with the lid or foil and place in a preheated 350 degrees F or 180 degrees C oven. Bake for about 20 minutes.
Step 9: Remove from the oven and sprinkle the top with cheese. Broil for approximately 2 to 4 minutes to melt the cheese.
Option: Add 8 ounces of pasta and 2 1/4 cups broth or water to the sauce in step 8 to make this a one-pan meal. Alternately, you can add a cup of rice and 2 cups of broth or water instead of the pasta.