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French Onion Soup Chicken

French Onion Soup Chicken

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For this dish, I sourced about 5 different recipes to come up with the below. I wasn’t really sure how it was going to turn out but figured, you can never go wrong when there are glazed onions involved. To quote my husband, this dish was, “bursting with flavor!”. He might have ate around the onions, but he loved the dish. I’m determined to get him to actually eat onions. This is a step in the right direction.

We made this dish on a Sunday before having family over for dinner. It couldn’t have worked out better since the bulk of the cooking was already done before our company came over and the apartment smelled delicious. We timed it so we would have 45 minutes or so before dinner to have a cocktail and apps. All we had to do was top the chicken with cheese and pop it back in the broiler along with some french bread and we were set! We also made some tasty tequila cocktails, which I’ll be sharing with you soon!


(3 T) Butter

(5) White Onions, sliced

(4) Garlic Cloves, chopped

(1 tsp) Thyme, chopped

(1 T) Almond Flour

(2 C) Chicken Broth

(1 T) EVOO

(1 LB) Chicken Thighs (boneless, skinless) - season with pepper.

(1 T) Balsamic Vinegar

(2 T) Dijon Mustard

Gruyere, Grated



  1. Use an oven safe, large skillet. Over medium heat, melt butter. Once butter melted, add onions (they will inevitably shrink down), stirring occasionally, scraping off the sides of the skillet when needed for about an hour. Onions will be glazed, browned and soft.

  2. With stove still on medium heat, stir in garlic, thyme and flour and allow aroma to release (about a minute).

  3. Add one cup of broth, stir mixture and bring to a boil. Once boiling, simmer for 5 minutes.

  4. While simmering, in another pan, heat EVOO over medium-high and add chicken. Cook for about 4 minutes on each side - until a little browned. Set aside - it will later be going in the oven.

  5. Preheat the oven to 350.

  6. Back to the onion mixture, add the other cup of broth, mix. Then add balsamic, dijon mustard, bring to a boil. Once boiling, bring to a simmer for 5 minutes.

  7. Turn off the stove. Place the chicken on top of the onion mixture and cover with a lid or foil. Place in the preheated oven for 20 minutes.

  8. Take the dish out of the oven, add gruyere cheese on top of chicken and turn on the broiler. It will only take 3 minutes or so to melt the cheese in the broiler so keep an eye on it so not to burn!

  9. Serve with extra thyme as garnish and toasted french bread (as always, EVOO and in the broiler for a minute or two will do the trick for perfect bread meant for sweeping up french onion goodness!).

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