French Onion Chicken with Gruyere
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tablespoons unsalted butter
pounds yellow onions, halved and thinly sliced
teaspoons minced garlic
Leaves from 2 sprigs thyme
cups Progresso™ chicken or vegetable broth, divided
pounds boneless, skinless chicken thighs
tablespoon balsamic vinegar
tablespoons Dijon mustard
cup shredded Gruyere cheese
In a large skillet over medium heat, melt butter. Add onions and salt and pepper to taste; stir to coat. Reduce heat to medium-low; cook onions, stirring occasionally until caramelized, about 40 minutes.
When onions are just about caramelized, add minced garlic, thyme leaves and rosemary sprig; increase heat to high. Cook onions another 5 minutes, stirring frequently, until fully caramelized and darkly browned in some spots.
Add 1 cup broth and stir vigorously, scraping bits from bottom of skillet. Reduce heat and simmer 5 minutes, until liquid is reduced slightly. Remove from heat; pour onions and liquid in the bottom of a Dutch oven or other oven-safe dish and set aside.
Return skillet to stovetop and increase heat to medium-high; heat oven to 325°F, as well. Pat chicken thighs dry and season with salt and pepper; add to skillet. Cook until golden brown on both sides, about 5-10 minutes. Remove chicken from skillet and place over onions in dish.
Add 1 cup broth to the hot pan; stir vigorously, scraping up brown bits from the bottom of the pan. Add balsamic vinegar and Dijon mustard and stir to combine. Simmer liquid, stirring frequently, until liquid is reduced by half. Pour liquid over chicken and onions in dish. Add remaining broth and cover with a lid.
Bake until chicken is baked through, about 30 minutes. Remove dish from oven; heat broiler. Sprinkle top of chicken with shredded Gruyere cheese. Return to oven until cheese is melted and browned on top, about 4 minutes. Remove from oven; spoon into bowls and serve.
More About This Recipe
- Holy moly! Mamma mia! Hot dang! Winner winner, chicken dinner!
Mmmkay, you get the picture – this French Onion Chicken with Gruyere is DELISSSHUS.
Before we go any further, I have to tell you: this dish is not for the faint of heart. It’s only for those who love French onion soup, chicken and/or melty, bubbly cheese. Which shouldn’t be a problem.
Alrighty, then – onward!
In a humungous skillet (or just a large one) over medium-low heat, caramelize a couple pounds of onions lowwww and slowwww in butter. The whole process takes about 40 to 45 minutes, but it’s so worth it. Plus, your kitchen will smell like magic, so... bonus. Add some garlic and fresh herbs and cook the onions until they’re very well caramelized, as well as some tasty Progresso broth, then place the onions and liquid in a Dutch oven and set them aside.
Brown the chicken in the skillet until both sides are a nice golden brown. Place them over the onions and set aside.
Pour more broth into the skillet and scrape up all those nummy brown bits from the bottom of the skillet. Add some balsamic vinegar and Dijon mustard and whisk to combine for major yumtown. Pour the mixture over the chicken and onions and cover the dish.
Bake everything up until it’s all nice and warm and baked through, then uncover, sprinkle on the cheese and broil it until it’s melty and bubbly and browned. Do you see why I said this isn’t for the faint of heart? Whoaaa, baby. This schtuff is good.
Scoop a heaping helping into a bowl and serve. OM NOM NOM NOM – OK, I’m done.
Stephanie (aka Girl Versus Dough) can’t imagine life without this French onion chicken. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!