CHICKEN AND FRENCH ONION SOUP RECIPE RECIPES

Name: French Onion Chicken
Prep time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp. extra-virgin olive oil, divided; 1 large onion, halved and thinly sliced; 2 tsp. freshly chopped thyme; Kosher salt; Freshly ground black pepper; 2 cloves garlic, minced; 1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces; 1/2 tsp. dried oregano; 2 tbsp. all-purpose flour; 1 1/2 c. low-sodium beef broth; 1 c. shredded Gruyère; Freshly chopped parsley, for garnish (optional)

BEST FRENCH ONION CHICKEN RECIPE - HOW TO MAKE FRENCH ...

Best French Onion Chicken Recipe - How to Make French ... image

Caramelized onions are the shining stars in this French Onion Chicken from Delish.com.

Provided by Lauren Miyashiro

Categories low sugar nut-free easy chicken weeknight meals dinner main dish poultry

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tbsp. extra-virgin olive oil, divided
1 large onion, halved and thinly sliced
2 tsp. freshly chopped thyme
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 3/4 lb. boneless skinless chicken breasts, cut into 1" pieces
1/2 tsp. dried oregano
2 tbsp. all-purpose flour
1 1/2 c. low-sodium beef broth
1 c. shredded Gruyère
Freshly chopped parsley, for garnish (optional)

Steps:

In a large skillet over medium heat, heat 2 tablespoons oil. Add onions and season with salt, pepper, and thyme. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Stir in garlic and cook until fragrant, 1 minute more. Turn off heat and remove onion mixture. Wipe skillet clean. In a large bowl, season chicken with salt, pepper and oregano, then toss with flour. Heat remaining oil in same skillet over medium-high heat. Add chicken and cook until golden on all sides and mostly cooked through, about 8 minutes. Add beef broth and return caramelized onions to skillet. Bring mixture to a boil, then reduce heat and simmer until chicken is cooked through and beef broth reduces slightly, about 10 more minutes. Add Gruyère and cover skillet with a lid. Cook until cheese is melty, about 2 minutes. Remove from heat and garnish with parsley before serving.

FRENCH ONION SOUP RECIPE | ALTON BROWN | FOOD NETWORK

French Onion Soup Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consomme
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Steps:

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

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