Here’s a new twist on French Onion Soup for all you “meat” eaters. This was my first time trying it and I thought it paired well with fresh cooked Jasmine rice. The caramelized onions is what makes this dish pop, so don’t try and rush through that part. If you don’t like onion, this recipe isn’t for you.
- 4-6 boneless, skinless thighs
- 3 tbs flour
- 4tbs olive or your favorite cooking oil
- 2 softball sized onions slicked thin
- ½ tsp dried thyme
- 2 tbs Worcestershire sauce
- 2 cups chicken broth
- ½ cup shredded swiss cheese
Preheat oven to 425
Season chicken with salt and paper and dredge in flour.
In a large (12 inch) oven proof pan heat 2 tbs oil, add chicken and brown on both sides. About five-seven minutes per side, depending on how thick your pieces are. Make sure your chicken is completely cooked at this stage (169 degrees). Remove chicken to plate.
Add remaining oil to pan, add onions and thyme. Cook until onions are golden brown, stirring often. This process can take 15 minutes to an hour depending on how thinly you sliced your onions and how golden you want them. You WANT the color of caramel.
Add Worcestershire and chicken broth to pan. Be sure to loosen loosen all the tasty bits of caramelized onion. Return chicken to the pan, spoon onion and liquid on top of chicken, sprinkle with cheese. Transfer to oven and bake about 15 minutes or until cheese is melted.
Serve with French bread and your favorite sides. The sauce on this was delicious over rice.
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