French Onion Chicken

Seared chicken breasts baked beneath caramelized onion soup, Gruyère and panko.

Ingredients

• 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
• 3 Tbsp Butter

Method

1. CARAMELIZE THE ONIONS: Heat a 6-qt Dutch oven or stock pot over high heat. Add 3 Tbsp butter and 2 Tbsp olive oil. Once melted, add the onions, rosemary and garlic. Cook for about 40 minutes, stirring occasionally, until the liquid evaporates and the onions turn golden. Stir more frequently toward the end.
2. MAKE THE ONION SOUP: Add the wine and cook for 3 minutes. Add the broth, bay leaf, soy sauce, Worcestershire, salt and pepper. Bring to a boil, reduce to medium and simmer for 10 minutes. Dissolve the cornstarch in a little water or soup broth and whisk it into the simmering soup. Once thickened, hold over low heat.
3. PREPARE THE CHICKEN: Preheat the oven to 400°F. Butterfly the breasts and lightly pound in a storage bag to an even thickness. Season both sides with salt and pepper.
4. SEAR: Heat the remaining 2 Tbsp olive oil in a large sauté pan over high heat. Sear the breasts for 3 minutes per side, working in batches to avoid crowding. Transfer to a baking pan.
5. TOP AND BAKE: Remove the bay leaf, then divide the onion soup over the chicken. Mix the panko and Gruyère and distribute over the breasts. Bake for about 12–15 minutes, until the thickest part of the chicken reaches 165°F. Rest for a few minutes before serving.