Chicken and Caramelized Onion French Onion Bake

• 4 boneless, skinless chicken thighs
• 2 large onions, thinly sliced
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1/2 cup dry white wine
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup shredded Swiss cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet over medium heat, melt 2 tablespoons butter and cook onions until caramelized, about 20 minutes.
3. 3 Season chicken thighs with salt and pepper. Brown in the same skillet, then transfer to a baking dish.
4. 4 Add garlic to the skillet and stir in flour to make a roux. Gradually whisk in beef broth and wine, stirring until thickened.
5. 5 Pour sauce over chicken, top with caramelized onions, and sprinkle with thyme.
6. 6 Bake for 30 minutes. Top with Swiss cheese and return to oven until cheese melts, about 5 more minutes.
7. 7 Garnish with parsley before serving.

Equipment

• Large skillet
• Baking dish
• Whisk

Variations

• Add sliced mushrooms to the caramelized onions for extra umami.
• Substitute Gruyère cheese for Swiss for a classic French flavor.

Substitutions

• If white wine isn't available, use extra beef broth.
• For a gluten-free option, use a gluten-free flour blend.

Pairings

• Pairs well with a crisp Chardonnay.
• Consider a side of roasted asparagus.

Nutrition

Tips

• For a richer flavor, use chicken stock instead of beef broth.
• Caramelizing onions takes patience; resist the urge to rush the process.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until hot.

Serving Suggestions

• Serve with crusty bread or garlic mashed potatoes.
• A side salad of mixed greens complements the richness of the dish.

FAQ