Braised French Onion Chicken with Grilled Gruyère
This dish is easy and delicious, especially if you are a fan of the traditional french onion soup. All you need is a little time, as the onions need a patient hand to braise and caramelize to the deep brown and richly flavoured stage that forms the base of this dish.
I find a glass of wine makes me all the more patient. Visit my blog for more recipe ideas!
serves 4 to 6
3 tablespoons unsalted butter
850 g onions, sliced into thin half-circles
Salt and freshly ground black pepper
4 garlic cloves, finely sliced
5 small sprigs thyme, leaves only
2 or 3 sprigs rosemary
2 cups chicken stock, divided
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
1kg chicken pieces (thighs and drumsticks)
1 cup Gruyère cheese, finely grated or shaved
Melt the butter in a deep sauce pan with a lid over medium heat. When the butter has melted completely and starts foaming, add the onions and garlic. They will fill the pan to the top. Stir the onions to coat them in the butter. Season with salt and black pepper. Sweat the onions with a lid on for about 40 minutes over low or medium heat, stirring occasionally.
When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring all the time. You want them to develop a rich brown color. When the onions get quite dark, add 1 cup of stock. Add it slowly, stirring and scraping the pan vigorously to incorporate any burnt or stuck-on bits. When all of the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until the liquid has reduced somewhat.
Pre-heat your oven to 170°C. Rest of recipe