French onion chicken
90 Minutes | Serves 4-6
3 lbs Boneless, Skinless Chicken Breasts (4 Large Breasts)
2½ lbs Yellow Onions Peeled, Halved and Thinly Sliced
½ lb Gruyère Cheese Grated
1 Sprig Fresh Rosemary Minced
2 Garlic Cloves Minced
½ cup Red Wine
1 qt Beef Broth
1 Tbsp Worcestershire Sauce
2 tsp Soy Sauce
1 cup Panko Bread Crumbs
1 Bay Leaf
2 Tbsp Cornstarch
4 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Chicken
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Chicken
Place a 6-qt Dutch oven or stock pot on high heat. When heated, add the butter and 2 Tbsp of the extra virgin olive oil. After the butter melts, place the onions, rosemary and garlic in the pot and stir.
Caramelize the onions for approximately 40 minutes or until the liquid is completely evaporated and the onions are golden brown, stirring occasionally. Stir more frequently after the liquid has evaporated.
Add the red wine. Cook for 3 minutes. Add the beef broth, bay leaf, soy sauce, Worcestershire sauce, kosher salt and black pepper. Stir and bring to a rolling boil. Reduce the heat to medium and let simmer for 10 minutes.
Add water or broth from the soup to dissolve the cornstarch and whisk into the soup while simmering. Once thickened, reduce the soup to low and hold.
Preheat the oven to 400 degrees.
Butterfly each chicken breast and place in a gallon storage bag. Lightly pound the chicken breast a few times with a kitchen mallet. Season both sides of each breast with kosher salt and black pepper.
Heat a large sauté pan on high heat. When heated, add the remaining 2 Tbsp of extra virgin olive oil. Sear each chicken breast for 3 minutes on each side. Cook in multiple batches to avoid overcrowding the pan.
Transfer the chicken breasts to a baking pan. Evenly distribute the onion soup over the chicken breasts. Combine the bread crumbs and Gruyère cheese in a mixing bowl and mix until incorporated. Top each breast with a heaping portion.
Bake for approximately 12-15 minutes or until the chicken is 165 degrees in the thicker part of the breast. Allow to rest for a few minutes and serve.
3 lbs Boneless, Skinless Chicken Breasts (4 Large Breasts)
2½ lbs Yellow Onions Peeled, Halved and Thinly Sliced
½ lb Gruyère Cheese Grated
1 Sprig Fresh Rosemary Minced
2 Garlic Cloves Minced
½ cup Red Wine
1 qt Beef Broth
1 Tbsp Worcestershire Sauce
2 tsp Soy Sauce
1 cup Panko Bread Crumbs
1 Bay Leaf
2 Tbsp Cornstarch
4 Tbsp Extra Virgin Olive Oil
1 tsp Kosher Salt Plus Extra for Seasoning the Chicken
½ tsp Coarse Ground Black Pepper Plus Extra for Seasoning the Chicken
Place a 6-qt Dutch oven or stock pot on high heat. When heated, add the butter and 2 Tbsp of the extra virgin olive oil. After the butter melts, place the onions, rosemary and garlic in the pot and stir.
Caramelize the onions for approximately 40 minutes or until the liquid is completely evaporated and the onions are golden brown, stirring occasionally. Stir more frequently after the liquid has evaporated.
Add the red wine. Cook for 3 minutes. Add the beef broth, bay leaf, soy sauce, Worcestershire sauce, kosher salt and black pepper. Stir and bring to a rolling boil. Reduce the heat to medium and let simmer for 10 minutes.
Add water or broth from the soup to dissolve the cornstarch and whisk into the soup while simmering. Once thickened, reduce the soup to low and hold.
Preheat the oven to 400 degrees.
Butterfly each chicken breast and place in a gallon storage bag. Lightly pound the chicken breast a few times with a kitchen mallet. Season both sides of each breast with kosher salt and black pepper.
Heat a large sauté pan on high heat. When heated, add the remaining 2 Tbsp of extra virgin olive oil. Sear each chicken breast for 3 minutes on each side. Cook in multiple batches to avoid overcrowding the pan.
Transfer the chicken breasts to a baking pan. Evenly distribute the onion soup over the chicken breasts. Combine the bread crumbs and Gruyère cheese in a mixing bowl and mix until incorporated. Top each breast with a heaping portion.
Bake for approximately 12-15 minutes or until the chicken is 165 degrees in the thicker part of the breast. Allow to rest for a few minutes and serve.