French Onion Chicken

35 mins
Serves 4
tiktok.com

Directions

  1. 1Add half of the butter and oil to a large oven-safe pan over medium heat, then add the thinly sliced onions.
  2. 2Add half of the butter and oil to a large oven-safe pan over medium heat, then add the thinly sliced onions.
  3. 3Add half of the butter and oil to a large oven-safe pan over medium heat, then add the thinly sliced onions.
  4. 4Fry the onions for 15 minutes, stirring frequently, until they are soft and golden.
  5. 5Fry the onions for 15 minutes, stirring frequently, until they are soft and golden.
  6. 6Fry the onions for 15 minutes, stirring frequently, until they are soft and golden.
  7. 7Stir in the balsamic vinegar and a pinch of salt and pepper.
  8. 8Stir in the balsamic vinegar and a pinch of salt and pepper.
  9. 9Stir in the balsamic vinegar and a pinch of salt and pepper.
  10. 10Turn the heat to medium-low and continue gently frying the onions until very soft, sticky, and sweet, which takes approximately 20 minutes.
  11. 11Turn the heat to medium-low and continue gently frying the onions until very soft, sticky, and sweet, which takes approximately 20 minutes.
  12. 12Turn the heat to medium-low and continue gently frying the onions until very soft, sticky, and sweet, which takes approximately 20 minutes.
  13. 13Remove the caramelized onions from the pan.
  14. 14Remove the caramelized onions from the pan.
  15. 15Remove the caramelized onions from the pan.
  16. 16Horizontally slice each chicken breast through the center to create 4 even-sized breasts.
  17. 17Horizontally slice each chicken breast through the center to create 4 even-sized breasts.
  18. 18Horizontally slice each chicken breast through the center to create 4 even-sized breasts.
  19. 19Season the chicken breasts with salt, garlic powder, thyme, and pepper.
  20. 20Season the chicken breasts with salt, garlic powder, thyme, and pepper.
  21. 21Season the chicken breasts with salt, garlic powder, thyme, and pepper.
  22. 22Wipe out the pan if needed, raise the heat to medium-high, and add the remaining oil and butter.
  23. 23Wipe out the pan if needed, raise the heat to medium-high, and add the remaining oil and butter.
  24. 24Wipe out the pan if needed, raise the heat to medium-high, and add the remaining oil and butter.
  25. 25Add the chicken to the pan and fry both sides for a few minutes until golden on the outside and just about cooked through the center.
  26. 26Add the chicken to the pan and fry both sides for a few minutes until golden on the outside and just about cooked through the center.
  27. 27Add the chicken to the pan and fry both sides for a few minutes until golden on the outside and just about cooked through the center.
  28. 28Remove the chicken and place it on a plate, then turn the heat to medium-low.
  29. 29Remove the chicken and place it on a plate, then turn the heat to medium-low.
  30. 30Remove the chicken and place it on a plate, then turn the heat to medium-low.
  31. 31Preheat the grill/broiler to high.
  32. 32Preheat the grill/broiler to high.
  33. 33Preheat the grill/broiler to high.
  34. 34Add the caramelized onions back to the pan and stir in the flour.
  35. 35Add the caramelized onions back to the pan and stir in the flour.
  36. 36Add the caramelized onions back to the pan and stir in the flour.
  37. 37Gradually pour in the beef stock, stirring as you go to avoid lumps.
  38. 38Gradually pour in the beef stock, stirring as you go to avoid lumps.
  39. 39Gradually pour in the beef stock, stirring as you go to avoid lumps.
  40. 40Stir in the Worcestershire sauce and the resting juices from the chicken.
  41. 41Stir in the Worcestershire sauce and the resting juices from the chicken.
  42. 42Stir in the Worcestershire sauce and the resting juices from the chicken.
  43. 43Check for seasoning.
  44. 44Check for seasoning.
  45. 45Check for seasoning.
  46. 46Add the chicken back into the pan.
  47. 47Add the chicken back into the pan.
  48. 48Add the chicken back into the pan.
  49. 49Spoon some of the onions over the chicken.
  50. 50Spoon some of the onions over the chicken.
  51. 51Spoon some of the onions over the chicken.
  52. 52Top the chicken with grated Gruyère cheese.
  53. 53Top the chicken with grated Gruyère cheese.
  54. 54Top the chicken with grated Gruyère cheese.
  55. 55Place the pan under the grill/broiler just until the cheese melts, then remove immediately to avoid overcooking the chicken.
  56. 56Place the pan under the grill/broiler just until the cheese melts, then remove immediately to avoid overcooking the chicken.
  57. 57Place the pan under the grill/broiler just until the cheese melts, then remove immediately to avoid overcooking the chicken.
  58. 58Spoon over some more of the onions.
  59. 59Spoon over some more of the onions.
  60. 60Spoon over some more of the onions.
  61. 61Garnish with finely diced fresh chives.
  62. 62Garnish with finely diced fresh chives.
  63. 63Garnish with finely diced fresh chives.
  64. 64Serve and enjoy with sides like roasted potatoes and asparagus.
  65. 65Serve and enjoy with sides like roasted potatoes and asparagus.
  66. 66Serve and enjoy with sides like roasted potatoes and asparagus.

Ingredients

  • 30 g Butter
  • 30 g Butter
  • 30 g Butter
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 2 large White Onions
  • 2 large White Onions
  • 2 large White Onions
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Balsamic Vinegar
  • 2 x 250g/9oz Chicken Breasts
  • 2 x 250g/9oz Chicken Breasts
  • 2 x 250g/9oz Chicken Breasts
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.5 tsp Salt
  • 0.25 tsp Dried Thyme
  • 0.25 tsp Dried Thyme
  • 0.25 tsp Dried Thyme
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Garlic Powder
  • 0.25 tsp Garlic Powder
  • 0.25 tsp Garlic Powder
  • 1 tbsp Plain Flour
  • 1 tbsp Plain Flour
  • 1 tbsp Plain Flour
  • 240 ml Beef Stock
  • 240 ml Beef Stock
  • 240 ml Beef Stock
  • 0.5 tsp Worcestershire Sauce
  • 0.5 tsp Worcestershire Sauce
  • 0.5 tsp Worcestershire Sauce
  • 100 g Grated Gruyere
  • 100 g Grated Gruyere
  • 100 g Grated Gruyere
  • Fresh Chives
  • Fresh Chives
  • Fresh Chives

Equipment

Large oven-safe panWooden spoonTongsPlate

Tips

  • Don't rush the caramelizing of the onions - low and slow is key. If the onions dry out, add a dash of water to loosen them up.
  • Be careful not to overcook the chicken when melting the cheese under the grill/broiler.