French Onion Chicken Recipe

A family favourite French Onion Chicken recipe with succulent chicken breasts, caramelised onions, and crunchy, buttery toasts makes a soup the star.  


– 2 pounds chicken breasts, cut into 1-inch cube – 2 Tablespoons vegetable oil, divided – 1 medium yellow onion, thinly sliced – 2 cloves garlic, minced – 1/4 cup dry sherry or white wine – 1 1/2 Tablespoons all-purpose flour – 1 teaspoons beef bouillon paste – 2 teaspoons Worcestershire sauce – 1/4 cup heavy cream – 2 teaspoons fresh thyme leaves, plus more for garnishing FOR THE TOPPING: – 1 French baguette, cut into 1/2-inch slice – 2 cups shredded Gruyère cheese

Over medium-high, add 1 tablespoon vegetable oil to a large oven-proof skillet. Cook chicken all over in hot oil. Completely cooked is pointless. Bowl chicken with slotted spoon.  

Step 1


Reduce heat to medium-low. Stir occasionally until onions and garlic caramelise in the skillet with the remaining 1 tablespoon vegetable oil, 35 minutes.  

Step 2

Skim brown parts from sherry and heat on high for 1 minute. Stir in flour and fry 2 minutes. Mix beef bouillon paste, Worcestershire sauce, heavy cream, and 1 ¼ cups water.   

Step 3

Simmer sauce 2 minutes. Add herbs and browned chicken. After 5 minutes of simmering, remove pan from heat to thicken sauce. Preheat oven to broil.   

Step 4

Lay baguette toasts in a single layer over chicken mixture, overlapping slightly. Broil the skillet several inches under the grill for 3–5 minutes to melt cheese and crisp toasts. Serve the baked skillet with fresh thyme.  

Step 5


– Calories: 850kcal,  – Carbohydrates: 38g,  – Protein: 74g,  – Fat: 42g,  – Saturated Fat: 19g,  – Polyunsaturated Fat: 7g,  – Monounsaturated Fat: 12g,  – Trans Fat: 1g,  – Cholesterol: 238mg,  – Sodium: 910mg,  – Potassium: 1057mg,  – Fiber: 2g,  – Sugar: 2g,  – Vitamin A: 915IU,  – Vitamin C: 6mg,  – Calcium: 751mg,  – Iron: 3mg

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