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Transform the comforting flavors of French onion soup into a creamy one-pan dinner with this French Onion Chicken and Rice recipe.
Course Main Course
Recipes
2 tablespoons unsalted butter
2 pounds yellow onions about 2 large or 4 medium, sliced ¼-inch thick (about 7 cups)
1 tablespoon fresh thyme leaves from ¼ medium bunch, plus extra for garnish
2 teaspoons kosher salt divided (or to taste)
½ teaspoon freshly ground black pepper plus more for garnish
¼ cup dry white wine
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 cup whole or 2% milk
1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
6 ounces Gruyère cheese shredded (about 1 ½ cups), divided
Instructions
Caramelize the Onions:
Melt the butter in a 12-inch cast iron or broiler-safe skillet over medium heat.
Add the sliced onions, thyme, 1 teaspoon of kosher salt, and black pepper.
Cook, stirring often and reducing the heat as needed, until the onions are deeply golden and reduced by more than half (about 32 to 36 minutes).
Deglaze the pan with white wine, scraping up any browned bits, and stir until the wine evaporates. Transfer the onions to a plate.
Toast the Rice:
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This dish is my partner’s weakness; he keeps going back for more.
My aunts used to make this, and I thought it was history. Surprise! I found it, and it’s even better!
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