French Onion Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
585 kcal
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Course
Main Course, Dinner
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Cuisine
American
French Onion Chicken
Description
This recipe begins by slicing sweet onions thinly, then cooking them in butter with a sprinkle of sugar to promote caramelization until soft and lightly browned. Chicken breasts are seasoned and seared separately to achieve a golden exterior while remaining juicy inside.
The caramelized onion mixture includes garlic and dry white wine, which is cooked off to concentrate flavors before a flour-based roux is created by stirring in flour and then adding beef broth. This combination produces a thickened, savory sauce with thyme seasoning, into which the seared chicken is returned to finish cooking through.
Finally, the dish is topped with shredded Gruyère cheese, which melts to add a nutty, creamy layer that complements the sweet onions and beef broth base. The textures range from tender chicken to rich sauce with melted cheese and soft onions.
This entrée suits dinner servings and pairs well with simple sides to balance the rich sauce. Leftovers retain flavor well and develop more depth when refrigerated. A dry white wine like Sauvignon Blanc works well, and alcohol-free substitutes include broth with vinegar.
Ingredients
- 1 ½ lbs sweet onion see note
- 2 Tablespoons avocado oil or olive oil
- 1 ½ lbs chicken breast
- 2 Tablespoons butter salted or unsalted
- 1 teaspoon granulated sugar or coconut sugar
- 1 ½ Tablespoons garlic minced
- ¼ cup white wine see note, dry
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- ½ teaspoon thyme dried
- salt to taste
- black pepper to taste
- 4 oz gruyere cheese shredded
Instructions
- Prepare onions by slicing from root to stem. Remove the outer layer and then slice with the grain into thin (⅛” thick) slices. Set aside.
- Generously salt and pepper the chicken on all sides.
- Sear the chicken. Add oil to a large skillet over medium-high heat and heat until shimmering. Add chicken (spacing the chicken so it’s not touching) and sear on each side until cooked through (when searing, leave the chicken undisturbed in the pan for several minutes before moving). Remove chicken to a plate and set aside.
- Cook the onions. Reduce stovetop heat to medium and add butter. Once melted, add onions and sugar. Stir until all onion is coated with butter, then cover the pan with a lid and cook for 10 minutes, covered. Remove lid and continue to cook, stirring occasionally, until onions are completely soft and lightly caramelized.
- Add garlic and cook until fragrant.
- Pour wine into the pan and cook until the onions have absorbed the wine and the steam no longer smells pungent/acidic.
- Sprinkle flour over the onions and stir/cook until absorbed, then continue to cook another 30 seconds to lightly toast the flour.
- While stirring, slowly pour in beef broth. Add thyme and salt and pepper to taste.
- Return chicken to the pan and cook until gravy is slightly thickened (ensure chicken is cooked through - at least 165F/73C at center).
- Nestle about 1 ½ oz (42g) of shredded cheese over each chicken breast.
- Broil: Transfer pan to oven and broil until cheese is bubbly and beginning to brown (or just cover the pan with a lid and let the cheese melt for several minutes).
- Remove from oven and serve. We love this dish served over mashed potatoes with a side of green beans or broccoli!
Notes
- Sweet onions such as Vidalia are preferred, but yellow or white onions (or a blend) work adequately.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio; for an alcohol-free version, substitute with chicken or beef broth plus a tablespoon of white vinegar.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; flavors deepen with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 585kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 60g | 120% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 191mg | 64% |
| Sodium | 972mg | 41% |
| Potassium | 1159mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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