French Onion Chicken Soup Skillet Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Servings
6 servings
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Calories
492 kcal
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Course
Main Course
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Cuisine
American
French Onion Chicken Soup Skillet Recipe
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Sautéed onions in a rich broth simmered with chicken thighs. A delicious meal for a family meal and the presentation is perfect for guests too.
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Ingredients
- 3 pounds bone-in skin-on chicken thighs (about 6 large thighs)
- 2 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons unsalted butter
- 1 ½ pounds 5-6 cups white onions, thinly sliced
- ½ teaspoon granulated sugar
- 3 tablespoons all-purpose flour
- ½ cup dry sherry
- 2 garlic cloves minced
- 6 fresh thyme sprigs
- 2 ½ cups beef stock
- 4 ounces gruyere cheese shredded
- Garnish with optional thyme sprigs
Instructions
- Rinse and pat the chicken dry with a paper towel and cut away any excess skin.
- Liberally season the top and bottoms of the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
- Add butter to a large skillet over medium-high heat until it begins to bubble, then add the chicken.
- Fry the chicken for 5 minutes on each side, being careful not to let the skin get stuck to the pan and tear. The chicken is ready when the skin is golden brown, and the juices run clear.
- Remove the chicken from the pan and set it aside, covered. Keep all but 2 tablespoons of the fat in the pan and add the onions.
- Cover and cook the onions over low heat for about 20 minutes until translucent and soft.
- Add 1 teaspoon of salt and ½ teaspoon of sugar, increase the heat to medium-low, and continue cooking uncovered for 20 minutes. Stir frequently until the onions have developed a nice brown color.
- Sprinkle the flour over the onions and cook for 1 minute until they are coated and paste-like.
- Pour in the sherry and add the garlic. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan.
- Preheat the oven to 350°F.
- Add the thyme and beef stock and season with 1 teaspoon salt and ¼ teaspoon pepper. Increase the heat to high, and when the mixture starts to boil, turn it down to medium and simmer uncovered for 8-10 minutes or until the sauce has slightly thickened. Discard any woody thyme sprigs.
- Transfer the chicken and any accumulated juices to the pan on top of the onion mixture. Cover and bake for 15-20 minutes (or until the chicken reaches an internal temperature of 165°F).
- Remove the pan from the oven, set it to broil mode, sprinkle the cheese on top of the chicken pieces, and return the pan to the oven until the cheese has melted (about 1-2 minutes).
- Garnish with fresh thyme or freshly chopped parsley, if desired, and serve.
Notes
- Watch the onions carefully while you sauté them; the key to good caramelization is low and slow. You don’t want to burn them and then have to start all over.
- This dish is rich and you can omit the Gruyere cheese and it will still taste delicious.
- You can also place shredded Gruyere on pieces of cut baguette and place those under the broiler. Serving this alongside the dish will give the recipe a real French onion soup feel!
- 1 ½ pounds of sliced onions is about 3 large onions
Nutrition Information
Show Details
Calories
492kcal
(25%)
Carbohydrates
16g
(5%)
Protein
45g
(90%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
148mg
(49%)
Sodium
1402mg
(58%)
Potassium
975mg
(28%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
309IU
(6%)
Vitamin C
9mg
(10%)
Calcium
264mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 45g | 90% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 148mg | 49% |
| Sodium | 1402mg | 58% |
| Potassium | 975mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 264mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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