Everything you love about French onion soup, turned into a creamy one-pan chicken dinner. Plus the truth about caramelized onions: they take 30–40 minutes, not 10.
0:00 French onion soup, one pan
0:24 The recipe that lies
1:06 What you need
1:39 Slice with the grain
2:02 Low and slow
2:43 The chicken
3:15 The cheese sauce
3:48 Serve it
4:15 The five rules
RECIPE (serves 4)
– 600 g chicken breast or thigh, bite-size
– 3 large yellow onions, thinly sliced
– 2 tbsp butter + 1 tbsp olive oil
– 2 garlic cloves, 1 tsp thyme
– 1 cup beef or chicken broth
– 100 ml cream
– 150 g Gruyère or sharp cheddar, grated
– Optional: splash of white wine or Worcestershire
1. Butter + oil + onions + pinch of salt, medium-low, 30–40 min, stirring. Deglaze with broth if they catch.
2. Garlic and thyme 1 min, then wine/Worcestershire.
3. Add the chicken, medium heat, cook to 74°C / 165°F.
4. Broth + cream, bubble 2 min. Lower the heat, stir in the cheese until smooth.
5. Serve over pasta, rice, mash or with crusty bread.
#frenchonionchicken #onepanmeal #comfortfood #cookingscience #fallrecipes
