Holy moly! Mamma mia! Hot dang! Winner winner, chicken dinner!
Mmmkay, you get the picture – this French Onion Chicken with Gruyere
Before we go any further, I have to tell you: this dish is not for the faint of heart. It’s only for those who love French onion soup, chicken and/or melty, bubbly cheese. Which shouldn’t be a problem.
Alrighty, then – onward!
In a humungous skillet (or just a large one) over medium-low heat, caramelize a couple pounds of onions lowwww and slowwww in butter. The whole process takes about 40 to 45 minutes, but it’s so worth it. Plus, your kitchen will smell like magic, so... bonus. Add some garlic and fresh herbs and cook the onions until they’re very well caramelized, as well as some tasty Progresso broth, then place the onions and liquid in a Dutch oven and set them aside.
Brown the chicken in the skillet until both sides are a nice golden brown. Place them over the onions and set aside.
Pour more broth into the skillet and scrape up all those nummy brown bits from the bottom of the skillet. Add some balsamic vinegar and Dijon mustard and whisk to combine for major yumtown. Pour the mixture over the chicken and onions and cover the dish.
Bake everything up until it’s all nice and warm and baked through, then uncover, sprinkle on the cheese and broil it until it’s melty and bubbly and browned. Do you see why I said this isn’t for the faint of heart? Whoaaa, baby. This schtuff is good.
Scoop a heaping helping into a bowl and serve. OM NOM NOM NOM – OK, I’m done.
Maybe. Stephanie (aka Girl Versus Dough) can’t imagine life without this French onion chicken. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!