If you’re into French onion soup, then you’ll probably love this dish - it’s basically French onion soup in entree form with chicken. Recipe adapted from Tasty.co.
Ingredients:
6 boneless, skinless chicken thighs
1 tablespoon minced garlic
Salt & pepper to taste
1 tbsp olive oil
1 tablespoon butter
6 onions, peeled and sliced
1 tbsp fresh thyme
1 cup beef stock
2 cups shredded gryere cheese
Sliced Baguette or crusty bread, for serving
Directions:
Add the chicken thighs to a bowl, season with salt, pepper, garlic, and olive oil. Toss to coat.
In a pan over medium-high heat, cook chicken thighs until done. Remove from pan and set aside.
Add butter and sliced onions to the pan. Season with salt. Cook a few minutes until softened. Reduce heat to low, and cook until deeply browned and nicely caramelized, about 1 hour. Stir frequently.
Preheat broiler.
Add thyme and beef broth, and bring to a simmer. Add chicken back to the pan on top of the onions, and sprinkle with cheese.
Place under the broiler for about 5 minutes, until cheese is melted and slightly browned.
Serve with good crusty bread.
Ingredients:
6 boneless, skinless chicken thighs
1 tablespoon minced garlic
Salt & pepper to taste
1 tbsp olive oil
1 tablespoon butter
6 onions, peeled and sliced
1 tbsp fresh thyme
1 cup beef stock
2 cups shredded gryere cheese
Sliced Baguette or crusty bread, for serving
Directions:
Add the chicken thighs to a bowl, season with salt, pepper, garlic, and olive oil. Toss to coat.
In a pan over medium-high heat, cook chicken thighs until done. Remove from pan and set aside.
Add butter and sliced onions to the pan. Season with salt. Cook a few minutes until softened. Reduce heat to low, and cook until deeply browned and nicely caramelized, about 1 hour. Stir frequently.
Preheat broiler.
Add thyme and beef broth, and bring to a simmer. Add chicken back to the pan on top of the onions, and sprinkle with cheese.
Place under the broiler for about 5 minutes, until cheese is melted and slightly browned.
Serve with good crusty bread.
