French Onion Chicken Bake

 Honestly, this took forever because of the caramelized onions, but it was SO delicious. Suggestion: either caramelize the onions in advance (even the day before) or plan on dinner being late.

French Onion Chicken Bake
Adapted from here
2 Tablespoons butter
3 medium sweet yellow onions, sliced thinly
1 tsp granulated sugar
2 teaspoons salt
5-6 cloves garlic, minced
1 ½ tbsp Italian seasoning (or just oregano, garlic, basil)
¾ cup white wine
2 tbsp olive oil
4 boneless skinless chicken breasts*
1 tsp black pepper
1 ¼ cup chicken or beef stock
1 tbsp worcestershire sauce
1 tbsp cornstarch
8 ounces (2 cups) gruyere

  1. In a large braiser, melt the butter over medium heat. Add the onions and season with the sugar and salt. Sauté for about 20-25 minutes (this took us an hour!), stirring occasionally. The onions should be caramelized and brown. Preheat the oven to 400 degrees.
  2. Add the garlic and Italian seasoning. Saute for 2-3 minutes or until fragrant.
  3. Deglaze the pan with the white wine, scraping any brown bits off the bottom. Reduce the wine until there is no more liquid left.
  4. Remove the onions set aside. Add the olive oil to the skillet and increase the heat to medium high.
  5. While the oil heats, season the chicken on both sides with the remaining salt and pepper.
  6. Place the chicken in the hot oil. Sear for 4-5 minutes, without moving the chicken.
  7. Flip and cook for another 4-5 minutes, or until brown. The chicken should be mostly cooked through. Turn the heat to low.
  8. In a medium bowl, whisk together the stock, worcestershire, and corn starch.
  9. Add the stock mixture into the skillet.
  10. Top each chicken breast with the onions.
  11. Sprinkle the cheese on top of each chicken breast.
  12. Bake for 15 minutes.
  13. We served over mashed potatoes and it was heavenly. We also think in the future, adding asparagus and topping with some croutons or onion straws would be ideal.

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