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Author and founder of The Cookful, Christine Pittman, shared a delicious one-skillet twist on a cozy, warming and comforting fall staple -- French onion soup.
"It's a classic French dish that makes your weeknight meals just a bit fancier. People don't tend to make this meal at home very often because it's not a whole meal and is usually served as a side dish," Pittman explained. "However, with this twist on the classic French onion soup, it becomes a meal instead of just a side."
Her French onion chicken uses the caramelized onions from the traditional soup and transforms it into a sauce to simmer the chicken in. Then she adds gruyere cheese and keeps it simple with store-bought croutons.
"The croutons help to soak up a little bit of that broth too, making them a bit softer in texture. This is part of what makes it so tasty and exactly what so many of us adore about french onion soup," she explained.
One-Skillet French Onion Chicken
2-3 large onions, sliced (about 5 cups)
5 tablespoons oil, divided
1 tablespoon water
1/4 teaspoon salt, divided
1 pound boneless skinless chicken breast, cut in 1 inch cubes
1/4 cup flour
1/4 teaspoon garlic powder
1 and 1/2 cups beef broth
1 and 1/4 cups gruyere cheese
1/2 cup store-bought croutons
Heat 3 tablespoons of oil on skillet. Add sliced onion and cook for 20 minutes on low-medium heat, stirring often.
Add water and 1/8 teaspoon of salt to onions. Sauté for an additional 10 minutes, stirring often.
Remove onion from the skillet and set aside.
Add the remaining 2 tablespoons of oil to the same skillet and heat.
In a medium bowl combine flour, garlic powder and 1/8 teaspoon of salt. Toss the chicken in the seasoned flour.
Add chicken to the skillet and cook over medium-high heat on each side for about 6-8 minutes until golden.
Add beef broth and caramelized onions. Cook uncovered for 10-15 minutes until the sauce is reduced.
Add gruyere cheese. Cover and cook for 2 minutes until cheese is melted.
Top with croutons and serve immediately for best results.
Recipe reprinted courtesy of Christine Pittman, The Cookful.