Description
This French Onion Chicken recipe features succulent bone-in, skin-on chicken thighs cooked to golden perfection and smothered in a rich, deeply caramelized onion sauce finished with melted Gruyère cheese. The dish balances savory, nutty, and aromatic flavors, making it an impressive yet comforting meal perfect for a family dinner. Serve it over creamy mashed potatoes to soak up every bit of the delicious sauce.
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs (about 3 pounds)
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 4 tablespoons extra-virgin olive oil, divided
Onion Sauce
- 3 medium yellow onions, cut into ¼-inch-thick slices (about 4 cups)
- 2 tablespoons salted butter
- ¼ teaspoon ground nutmeg
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 garlic cloves, thinly sliced
- ¾ cup dry white wine (such as Sauvignon Blanc)
- 2 cups beef stock
Topping
- 8 ounces Gruyère or Comté cheese, grated
Optional
- Mashed potatoes, for serving
Instructions
- Season the chicken: Pat the chicken thighs dry using paper towels. Season all over with 1 teaspoon of kosher salt and ¼ teaspoon of freshly cracked black pepper to ensure even flavor penetration.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin side down without crowding. Cook undisturbed until the skin is golden brown and crisp, about 5-7 minutes. Flip the chicken and brown the other side for about 5 minutes. Transfer the chicken to a plate temporarily.
- Cook the onions: Reduce the skillet heat to medium-low and add the remaining 2 tablespoons of olive oil. Add the sliced onions and cook, stirring occasionally, until they turn a rich golden brown color, approximately 40 minutes. This slow caramelization builds the sauce’s deep flavor.
- Add aromatics and liquids: Stir in the butter, ground nutmeg, fresh thyme sprigs, bay leaf, sliced garlic, and the remaining teaspoon of salt plus ¼ teaspoon pepper. Cook for a minute to incorporate the butter. Pour in the white wine and increase heat to medium-high, simmering until the wine reduces by half, about 3-4 minutes.
- Simmer with beef stock: Add the beef stock to the skillet and bring to a gentle simmer. Cook, stirring occasionally, until the onions are very tender and the sauce slightly thickens, about 10 minutes. Remove and discard the thyme sprigs and bay leaf.
- Preheat the oven: Set your oven to 375°F (190°C) and position a rack in the center.
- Return chicken to skillet: Nestle the browned chicken thighs skin side up into the onion sauce. Place the skillet uncovered in the oven and bake for 15 minutes until the chicken starts to brown and is nearly cooked through.
- Add cheese and broil: Remove the skillet from the oven and switch the oven to broil. Generously sprinkle the grated Gruyère or Comté cheese over the chicken. Broil until the cheese melts into a bubbly golden crust, the chicken skin crisps up, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Serve: Serve the French Onion Chicken warm, ideally over creamy mashed potatoes to enjoy the flavorful onion sauce in every bite.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and moisture during cooking.
- Caramelizing the onions slowly is key to developing the deep, sweet flavor essential for this dish.
- If you prefer a different cheese, Gruyère and Comté are ideal because they melt smoothly and offer a nutty flavor.
- Be sure to monitor the chicken under the broiler closely to prevent burning the cheese and skin.
- Leftover sauce makes an excellent gravy base or addition for roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
