French Onion Chicken

Coming from a background in restaurants, French onion soup was always a staple on the menu. It’s also one of my daughter’s favorites. But as someone who eats gluten-free, she would often be disappointed when it came out. The cheese would just sink to the bottom. And, I’ll be honest, cleaning those bowls afterward? Not fun. (Baked-on cheese is no joke.)

So, I set out to make a version that had all the cozy flavor of French onion soup, but in a gluten-free, mess-free way that my daughter would love. That’s how this French Onion Chicken recipe came to life.

With all the flavor of the original, plus protein-packed chicken, this dish checks every box and cleanup is a breeze. It was an instant hit at our table, and I think you’ll love it too.

Prepping the Ingredients

There is not a lot of prep work, which makes French Onion Chicken so easy. Use a 7-5/8" Petite Chef to slice the onions into half-moons, about a quarter-inch thick. These will cook down and become rich, sweet, and savory. The heart of that French onion flavor.

Next, trim off any excess fat from the chicken thighs using the Cutco Trimmer.

Thighs are a great choice here because they stay juicy and tender as they cook. If you’re the no-waste type, you can even save those trimmings to make stock later.

Let’s Get Cooking

Season both sides of the chicken with salt and pepper. Preheat your skillet over medium-high heat and then add two tablespoons of oil. Give it a minute or two to warm up before adding the chicken. When placing the thighs in the pan, make sure the smooth side is facing up and that the pieces are all roughly the same thickness for even cooking. Depending on the size of your pan, it may take a couple batches to cook the chicken and you may need to add more oil to coat the skillet.

As the chicken sears, you’ll start to see that golden crust forming on the bottom of the pan. This is called fond, which is packed with flavor. Let the chicken get a good sear then flip and repeat on the other side. Once browned, transfer the chicken to a plate and cover with foil to keep it warm.

Next, deglaze the pan with about a quarter-cup of white wine (you can use water if you prefer). Scrape up all those flavorful bits from the bottom, then reduce the heat to medium and add the butter and sliced onions.

Let the onions cook down and caramelize for 15 minutes, stirring occasionally. After they’re soft and golden, stir in some thyme and cook for another three to four minutes. Add a splash of balsamic vinegar and some beef stock. Return the chicken to the pan and let it all simmer together for a few minutes to marry those flavors.

Putting It All Together

Line a broiler pan with foil and spoon the caramelized onions onto it. Nestle the chicken on top, smooth side up, and pour all that rich sauce from the skillet over everything. Top each piece of chicken with a generous handful of shredded Gruyere. If you can’t find Gruyere or prefer something milder, mozzarella works just fine. For best flavor, shred the cheese fresh, but if your store sells a good pre-shredded version, feel free to use that and save a little time.

Slide the pan under the broiler for four minutes, then rotate and broil for another four minutes, or until the cheese is bubbly and golden brown.

Serve the chicken over mashed potatoes or rice and don’t skip spooning that sauce over the top. It’s what brings all the flavors together.

French Onion Chicken was a hit in the Cutco kitchen. There wasn’t a single bite left. I hope it becomes a favorite at your table too!