French onion baked chicken 🧅🍗

Name: French onion baked chicken 🧅🍗
Total time: 6300 s
Yield: 6 people
Cuisine: British
Ingredients: 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

Stephanie @stephwong

This recipe combines 2 dishes I love: a rich Gruyère-topped French onion soup and a comforting chicken traybake.

It’s perfect for family dinners with kids. The onion is cooked down so much that it’s just sweet and caramelised, which my nieces and nephews absolutely love. Just serve it with some mashed potato or bread (I usually go with a nice baguette) and a simple salad to help lighten the meal.

This recipe combines 2 dishes I love: a rich Gruyère-topped French onion soup and a comforting chicken traybake.

Stephanie @stephwong

This recipe combines 2 dishes I love: a rich Gruyère-topped French onion soup and a comforting chicken traybake.

Saved

Ingredients

1 hr 45 mins

6 people

4yellow onions, peels and thinly sliced
1 tbsp olive oil
4 tbspunsalted butter
4 cloves garlic, minced
2 cupsbeef stock
1/4 cupdry vermouth or dry white wine (substitute with more beef stock if you want to skip the alcohol)
2 sprigsthyme
1bay leaf
6-8 boneless chicken thighs
200 gGruyère cheese, grated
Salt and pepper to taste

Saved

Steps

1 hr 45 mins

1

Preheat the oven to 190°C.
2

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.
3

Add the butter and cooked for a further 20 mins until onions are golden brown.
4

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.
5

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.
6

Add the beef broth and let it simmer for 10 mins.
7

Remove the thyme sprigs and bay leaf. Transfer the French onion base to a baking tray. Set aside.
8

Trim and pat dry the chicken thighs. Season with salt and pepper.
9

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.
10

Place the chicken on top of the French onion base and top with Gruyere cheese.
11

Bake for 15 minutes until cheese is melted but be careful it doesn’t burn. Serve immediately.