French Onion Soup is one of those dishes that I didn’t like as a kid but I love it now. It sounded really good for dinner, but I also wanted chicken. French Onion Chicken Casserole, it is! You can make the caramelized onions in a crockpot or InstaPot if you don’t want to babysit them on the stovetop.
⅓ cup Butter
3 cups Onion; chopped
4 cloves Garlic; minced
1 teaspoon dried Thyme
Salt and Pepper to taste
2 Tablespoons Cornstarch
4 cups Beef Broth
1 Tablespoon Worcestershire sauce
2 Tablespoons Marsala Wine
4 large Chicken Breasts
4 slices Swiss Cheese
- Preheat oven to 375°F.
- Heat a large skillet over medium-low heat and melt the butter. Add the onions and stir until caramelized; about 40 minutes.
- Add in the garlic and continue to cook until fragrant. Remove the onions from the skillet and add a drizzle of olive oil. Increase the heat to medium-high and season the chicken with salt and pepper before searing on both sides. Remove from the skillet and set aside.
- Return the onions to the skillet and season with salt, pepper and thyme. Sprinkle in the cornstarch, then pour in the broth and bring to a boil. Stir until thickened before adding the chicken back into the skillet and coating it with the French onion gravy.
- Top the chicken with a slice of cheese and bake, uncovered, for 20 minutes or until the internal temperature of the chicken reaches 165°F.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 