French Onion Chicken

Method8 steps · about 1 hr

1. 1

   Step 1: Thinly slice the onions, chop the sauce thyme (2 tsp) and grate the cheese before heating the pan. Pat the 2 lb chicken breasts dry with paper towels. Season both sides with 1 tsp of the salt and ½ tsp of the pepper. Keep the following cooking stages in one continuous session.

   Uses 2 lb yellow onions, thinly sliced · 2 tsp chopped fresh thyme, for the sauce · 4 oz Gruyère cheese, grated (about 1 cup) · 2 lb boneless, skinless chicken breasts (about 3–4 breasts) · 1 tsp salt for the chicken · ½ tsp pepper for the chicken

   
2. 2

   Step 2: Heat the 2 tbsp olive oil in a large broiler-safe skillet over medium-high heat. Add the seasoned breasts and sear the first side undisturbed for about 5 minutes, until evenly browned.

   Sear the first side of the chicken · 5 minUses The seasoned 2 lb chicken supply · 2 tbsp extra virgin olive oil, for searing

3. 3

   Step 3: Flip the breasts and sear the second side for about 5 minutes, until browned. Lift them onto a plate, leaving the cooking oil and browned residue in the skillet. The centers may still be partly cooked; proceed directly with the onions and return the breasts for the final cook in this same session. Do not refrigerate or store them partially cooked.

   Sear the second side of the chicken · 5 minUses Chicken after the first sear with the skillet oil

   
4. 4

   Step 4: If the skillet looks dry, add the optional drizzle of olive oil. Add all the sliced onions, the 1 tbsp light brown sugar and ½ tsp of the salt. Sauté for 10 minutes, stirring often, until the onions begin to soften.

   Sauté the onions · 10 minUses Retained skillet oil and browned chicken residue · A drizzle of extra virgin olive oil, only if the onion pan is dry · The thinly sliced 2 lb onions · 1 tbsp light brown sugar · ½ tsp salt for the onions

   
5. 5

   Step 5: Reduce the heat to medium-low, cover the onion skillet and cook for another 5 minutes. Uncover and stir; the onions should be soft.

   Soften the onions covered · 5 minUses Sautéed onions and retained skillet oil

6. 6

   Step 6: Stir the ¾ cup beef broth, 1 tbsp Worcestershire sauce and prepared 2 tsp thyme into the onions. Simmer uncovered for 8–10 minutes, until most of the broth has reduced. Taste the onion sauce and add only as much of the remaining ½ tsp salt and ½ tsp pepper as needed; extra seasoning is optional.

   Reduce the onion broth · 8 minUses The softened onions with their retained cooking oil · ¾ cup ready low-sodium beef broth or stock · 1 tbsp ordinary anchovy-containing Worcestershire sauce · The chopped 2 tsp thyme for the sauce · Remaining salt, up to ½ tsp, only as needed · Remaining pepper, up to ½ tsp, only as needed · Extra kosher salt to taste, only if needed after using the measured allowance · Extra freshly ground black pepper to taste, only if needed after using the measured allowance

   
7. 7

   Step 7: Promptly return the browned breasts to the onion skillet, overlapping slightly only if needed to fit. Spoon onions over them and continue simmering until the thickest center of every breast reaches at least 165°F/74°C. Preheat the broiler to low while they finish; do not stop the cooking session before the chicken is cooked through.

   Uses Reduced onion and thyme sauce · All the reserved browned breasts returned for immediate completion

   
8. 8

   Step 8: Sprinkle all 4 oz prepared Gruyère over the fully cooked chicken and onions. Place the broiler-safe skillet under the low broiler and watch closely until the cheese is melted and golden brown. Garnish with fresh thyme and divide the chicken and onion sauce into six portions. Serve with the optional ready baguette.

   Uses Fully cooked chicken with onion sauce · The grated 4 oz Gruyère · Extra fresh thyme, for garnish · Ready baguette, optional, for serving