French Onion Chicken

Everything you love about French onion soup over seared chicken: deeply caramelized onions, a rich beef-thyme sauce and bubbling Gruyère.

Ingredients

• 1½ lb chicken breasts, halved into cutlets
• 3 large onions, thinly sliced
• 4 tbsp butter
• 1 cup beef broth
• 6 oz Gruyère, shredded
• 3 garlic cloves
• thyme or parsley
• crusty baguette, to serve

From your pantry: 1 tbsp olive oil, 1 tsp thyme, 1 tbsp flour, splash of dry sherry or balsamic, salt, pepper.

Instructions

1. Cook the onions in 3 tbsp butter with a pinch of salt over medium-low, stirring often, until deep golden and jammy, 25 to 30 minutes.
2. Season the chicken and sear in the oil and remaining butter, 4 minutes per side. Set aside.
3. Add the garlic, thyme and flour to the onions for 1 minute, then deglaze with sherry and the broth. Simmer until thickened.
4. Return the chicken, spoon onions over each piece and cover with Gruyère.
5. Broil 2 to 3 minutes until bubbling and browned. Serve with baguette.

Tip: Low and slow onions are worth it. Add a splash of water if they start to stick.

Nutrition per serving

Good for

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