French Onion Chicken
This is basically French onion soup but with chicken thighs instead of just broth and bread. The onions take about 40 minutes to caramelize properly, but the rest is pretty straightforward - brown the chicken, build the sauce, then finish everything in the oven.
Ingredients
Ingredients (~8 servings)
- 8 bone-in ~4 lbs, skin-on chicken thighs
- 3 tsp kosher salt
- 3/4 tsp freshly cracked black pepper
- 3 Tbsp extra-virgin olive oil
- 4 medium yellow onions ~5 cups, cut into 1/4-inch-thick slices
- 3 Tbsp salted butter
- 1/2 tsp ground nutmeg
- 6 sprigs fresh thyme
- 1 bay leaf
- 3 garlic cloves thinly sliced
- 1 cup dry white wine like Sauvignon Blanc
- 3 cups beef stock
- 12 oz Gruyère or Comté cheese grated
- Mashed potatoes optional, for serving
Instructions
- Pat chicken dry and season with salt and pepper.
- Brown chicken skin-side down in olive oil for 5-7 minutes per side. Remove from pan.
- Add onions to same pan and caramelize on medium-low heat for 40 minutes.
- Stir in butter, nutmeg, thyme, bay leaf, garlic, salt, and pepper.
- Add wine, simmer until reduced by half, about 3-4 minutes.
- Pour in beef stock, simmer 10 minutes.
- Return chicken to pan skin-side up.
- Bake uncovered at 375F for 15 minutes.
- Sprinkle grated Gruyère over chicken.
- Broil 3-5 minutes until cheese melts and chicken reaches 165F.
Notes
Serve with mashed potatoes if desired. Watch carefully during broiling to prevent burning.
Did you make this recipe?Let me know how you liked it below!