French Onion Soup is one of the classics of French cuisine and comfort food. French Onion Baked Chicken takes the sweet, mellow, cheesy flavors of the soup and transforms it into a rich, decadent sauce for juicy chicken. Deeply savory and with notes of molasses and herb, French Onion Baked Chicken has a slow-cooked sumptuous taste but takes an hour or less to make. It’s the comfort food other comfort foods dream about.
Ingredients• 3 tablespoons butter • 2 teaspoons olive oil • 4 large yellow onions, peeled and sliced • 1/4 teaspoon black pepper • 2 sprigs fresh thyme • 3 cloves garlic, minced • 1 tablespoon balsamic vinegar • 2/3 cup reduced-sodium beef broth • 4 chicken breasts, boneless and skinless • 1/2 teaspoon kosher salt • 1/2 teaspoon black pepper • 1/2 teaspoon dried thyme • 1 teaspoon garlic powder • 1 cup mozzarella, shredded • 1/3 cup parmesan, shredded
Heat a large skillet over medium to medium-high heat.
Add the butter, olive oil, and sliced onions. Season with the black pepper.
Add the thyme sprigs and cook for 8 minutes, stirring occasionally.
While the onions are cooking, preheat the oven to 400 degrees F.
Butter a 9x13 inch baking dish. Set aside.
After 8 minutes, reduce the heat on the pan of onions down to medium or medium-low, and cook them for another 15 minutes, stirring occasionally.
Stir in the garlic and cook for 1 minute.
Stir in the balsamic vinegar and 1/3 cup of the beef broth.
Stir and cook for another minute or so, until the onion mixture is thick with a jam-like consistency.
Add about a 1/2 cup of the caramelized onions to the prepared baking dish
Add the remaining 1/3 cup beef broth to the baking dish and stir.
Season the chicken breasts on both sides with kosher salt, black pepper, dried thyme, and garlic powder.
Arrange the chicken in the prepared baking dish and top each breast with a generous spoonful of the caramelized onions.
Top the chicken and onions with the mozzarella and parmesan.
Bake until the chicken is cooked to an internal temperature of 165 degrees F, about 25 minutes.