Cheesy French Onion Chicken Sandwich- the best thing I’ve EVER made🤤 #sandwichideas

French Onion Chicken Sandwich 🧅🥖 This French onion chicken sandwich is maybe the best thing I’ve EVER made. Juicy pan-seared chicken, deeply caramelized onions, melty gruyere and Swiss, creamy garlic herb aioli, and toasty sourdough, all served with a rich beef au jus for dipping.

If French onion soup and a chicken sandwich had a baby, this would be it.

🛒 you’ll need:
For the caramelized onions:
• 3 large yellow onions, thinly sliced
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 2 sprigs fresh thyme
• ¼ cup beef broth
• 1 tbsp balsamic vinegar
For the chicken:
• 2 boneless skinless chicken breasts
• 1 tsp garlic powder, onion powder, smoked paprika, salt and pepper
• 1 tbsp olive oil
For the garlic herb aioli:
• ½ cup mayo
• 2 cloves garlic, minced
• 1 tsp dijon mustard, lemon juice
• Finely chopped fresh thyme
• Salt and pepper to taste
For the dipping au jus:
• 1 cup beef broth
• 1 tsp Worcestershire
• 2 cloves garlic, minced
• 2 sprigs thyme
• pinch of salt & pepper
For assembly:
• 4 thick slices sourdough or ciabatta
• 8oz gruyere cheese, shredded
• 2 slices of Swiss cheese

🤌🏼how to:
1️⃣ Whisk aioli ingredients together in a small bowl. Cover and chill while you cook, the flavors get better as it sits!
2️⃣ Caramelize the onions: Melt butter with olive oil in a large skillet over medium-low heat. Add sliced onions, salt, sugar, and thyme. Cook low and slow for 30 to 35 minutes, stirring every few minutes, until deeply golden and jammy. Don’t rush this!
3️⃣ Deglaze: Pour in the beef broth and balsamic, scraping up all the good brown bits. Cook until liquid is almost gone. Set onions aside.
4️⃣ Season the chicken: Pat chicken dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
5️⃣ Sear the chicken: Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high. Sear chicken 3 to 4 minutes per side until golden brown and cooked through (165°F). In the last minute of cooking, top with Swiss cheese and cover so it melts. Set aside to rest.
6️⃣ Make the au jus: In the same pan, pour in 1 cup beef broth, Worcestershire, garlic, and thyme. Simmer 5 minutes, scraping up all the fond. Pour into a shallow bowl for dipping.
7️⃣ Coat bread with a little bit of olive oil or butter, then top with Gruyère cheese. Crisp in the oven at 350F for 3-5 minutes.
8️⃣ Slather garlic herb aioli generously on top slice of toast. Layer down chicken, then pile on caramelized onions. Serve with a cup of hot au jus for dipping.

#frenchonionchicken #sandwichideas #carlyscookbook #sandwichrecipe #frenchonion
M
#yummyeats