French Onion Rooster – Sugar Spun Run

French onion rooster turns the basic soup right into a protein-rich weeknight dinner! My recipe comes collectively quick and finishes within the oven with a gooey, tacky topping.

Weeknight French Onion Rooster

French onion rooster not solely accommodates all of the wealthy flavors of French onion soup, but it surely additionally finishes a lot quicker, making it an ideal anytime dinner. The wealthy, caramelized onion sauce is infused with white wine, thyme, and beef broth…there’s a lot taste occurring right here. And all of it comes collectively in a single pot with sufficient to feed the entire household!

Why You’ll Love This Recipe

• Tastes similar to French onion soup, however with an additional punch of protein from the rooster. And it takes a fraction of the time to make!
• One pot dinner! A deep 12” skillet is greatest as a result of you possibly can match the whole lot properly. And in case you’re a fan of one-pan dinners, attempt my Greek rooster orzo!
• The onions caramelize shortly as a result of we shut them in with a lid (in case you’re apprehensive about your onions burning, stir briefly midway by way of cooking). They’re not going to go to the identical stage of caramelization we do for the soup model, as a result of we don’t wish to wait 60 minutes for the onions to be absolutely able to get dinner on the desk. Taking them to this not utterly caramelized however shut stage makes a satisfying, comparatively fast, and scrumptious weeknight dinner. 
• Will be loved by itself, however due to its wealthy sauce I prefer to serve it over mashed potatoes. Add a aspect of veggies or salad and a slice of sourdough, and you’ve got a satisfying meal.

What You Want

This flavorful dish makes use of simply 12 elements. All of those shall be acquainted in case you’ve made French onion soup!

• Rooster breast. If yours are thick, reduce them in half in order that they cook dinner a bit of quicker (and so that you get an excellent quantity of taste per chunk).
• Onions. I favor candy Vidalia onions for this dish. Yellow onions also can work, or a mix of the 2.
• White wine. Wine provides beautiful depth of taste to French onion rooster (simply because it does with the soup). A dry white wine works greatest on this recipe; this might be pinot grigio, sauvignon blanc, or every other dry white wine you benefit from the style of. I’ve included notes within the recipe in case you decide to not use wine or simply end up with none readily available (you’ll want a splash of vinegar).
• Beef broth. We construct our French onion sauce/gravy on a beef broth base. You can substitute rooster inventory but it surely received’t provide you with as wealthy or deep of a taste.
• Gruyere cheese. That is the basic selection, however you possibly can as a substitute use mozzarella, provolone, and even Swiss cheese. No matter you utilize, I like to recommend freshly grating it; the pre-shredded stuff received’t soften as properly!

SAM’S TIP: Whereas we’re including dried thyme, some recent thyme makes a pleasant garnish too!

That is simply an outline of the elements I used and why. For the total recipe please scroll right down to the underside of the put up!

Methods to Make French Onion Rooster

1. Reduce your onions into skinny slices, then set them apart. You do need them skinny, too! The thicker they’re, the longer it is going to take them to correctly caramelize.
2. Sear the rooster in avocado or olive oil over medium-high warmth, then take away to a plate.
3. Cook dinner the onions in melted butter for 10 minutes with the lid on, then take away the lid and hold cooking till the onions are softened and caramelized. Stir within the garlic.
4. Add the wine and cook dinner till diminished, then sprinkle within the flour and stir till absorbed. Toast the flour by letting it cook dinner one other 30 seconds or so, then add the meat broth and seasonings.

SAM’S TIPS FOR SEARING: When searing your rooster, ensure your pan is sizzling and, after inserting the rooster let sit undisturbed for a number of minutes earlier than flipping it. Give the rooster breasts area, as inserting them too shut collectively can gradual the cooking and trigger the meat to steam fairly than sear, turning it grey fairly than brown (a missed alternative for taste!). In case your pan isn’t giant sufficient to sear all of the meat without delay, sear it in batches; you’ll probably want so as to add a bit extra oil between batches.

5. Add the rooster again to the pan and let it heat, then sprinkle the cheese on prime.
6. Broil till the cheese is bubbly and toasted. I decide to do that step (like when making French onion soup), however you possibly can at all times add the cheese then simply cowl the pan with a lid for a minute or two till the cheese melts earlier than serving. It received’t be crisped or golden, but it surely’ll nonetheless be melty and good.

SAM’S TIP: The recipe signifies salting (and pepper-ing) to style. It’s because how a lot salt you will have may range tremendously relying on how liberally you season your rooster earlier than cooking it and the way salted your broth is. I’ve made it beforehand and never wanted so as to add any extra salt in any respect. All the time taste-test. If the dish tastes bland at ALL, it means you want extra salt. 

Often Requested Questions

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