Description
Tender chicken breasts simmered in a rich and savory French onion sauce, topped with crusty, cheesy bread. A comforting and flavorful dish!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 large yellow onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 4 cups beef broth
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 slices of crusty bread (such as baguette or sourdough)
- 4 slices of Gruyere cheese (or Swiss cheese)
- Fresh parsley, chopped (for garnish)
Instructions
- Peel and thinly slice the onions. In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add onions, sugar, salt, and pepper. Reduce heat to low and cook for 45-60 minutes, stirring occasionally, until deep golden brown and very soft. If onions stick, add a tablespoon or two of water or beef broth and scrape up any browned bits from the bottom of the pan.
- Pour in white wine and increase heat to medium. Scrape up browned bits and simmer until wine is reduced by half. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then reduce heat to low and simmer for 15-20 minutes. Taste and adjust seasoning. Remove bay leaf.
- Pat chicken dry and season with salt and pepper. In a separate skillet (or cleaned skillet), heat olive oil over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown.
- Transfer seared chicken to the skillet with the French Onion sauce. Ensure chicken is mostly submerged. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Preheat broiler. Place bread slices on a baking sheet and broil for 1-2 minutes per side, until lightly toasted. Top each slice with cheese. Broil for another 1-2 minutes, until cheese is melted, bubbly, and starting to brown.
- Place a chicken breast on each plate. Spoon sauce over chicken. Top with cheesy bread. Garnish with parsley and serve immediately.
Notes
- Don’t rush the caramelizing of the onions; it’s key to the flavor.
- Use a mandoline or sharp knife to ensure even onion slices.
- If the onions start to stick, add a tablespoon or two of water or beef broth and scrape up any browned bits from the bottom of the pan.
- Be careful when broiling the bread and cheese, as it can burn quickly.
- Use a meat thermometer to ensure the chicken is cooked through.
- Prep Time: 15 minutes
- Cook Time: 90 minutes