French Onion Chicken (One-Pan, From Scratch)
Cozy French onion chicken made from scratch with caramelized onions, bone-in chicken thighs, Gruyère, and just enough sauce—all in one pan.
Equipment
- 12-in cast iron skillet, or other large oven-safe skillet
Ingredients
- ½ cup all-purpose flour, divided
- 2½-3 pounds bone-in skin-on chicken thighs, (6–8 pieces depending on size), trimmed of extra fat and skin
- kosher salt + freshly ground black pepper
- 1½ tablespoon olive oil
- 2 pounds yellow onions, sliced into thin wedges
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- ½ cup dry white wine, (like Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon dry sherry, (cognac or brandy) optional
- ½ cup beef stock
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, (or ½ tsp dried), plus more to garnish
- 1 cup shredded Gruyère cheese
- freshly grated Parmesan cheese, optional
Instructions
- Measure the flour into a shallow dish, but set aside 1 tablespoon for later.
- Pat the chicken thighs dry. Season with kosher salt and fresh cracked black pepper. Dredge in the flour, shaking off the excess. Discard the extra flour.
- Heat the olive oil in a large oven safe skillet (preferably cast iron) over medium-high heat. Add the chicken, skin side down, and brown on both sides until golden (about 2-3 minutes per side). Remove the chicken to a plate. Do not wipe out the skillet.
- Add the onions to whatever fat is left in the skillet, along with one tablespoon of butter, and season with a few grinds of black pepper. Stir to coat the onions, then reduce the heat to medium. Cook, stirring occasionally, until tender and golden brown without burning, about 15-20 minutes. (Reduce heat to medium-low if the onions start browning too quickly.) Don't be alarmed if your onions are not jammy-dark at this point. They will continue to develop in the oven.
- If you lowered the heat, return it to medium. Stir in 1 tablespoon of flour and cook for two minutes, stirring continuously to prevent burning. Add the garlic and cook another minute until fragrant. Deglaze the skillet with the white wine, scraping up any browned bits. (If using, add the sherry or brandy with the wine.) Simmer for a minute, then add the beef stock, bay leaf, and thyme. Simmer an additional 2–3 minutes. Season to taste with kosher salt and black pepper.
- Turn off the heat. Nestle the chicken into the skillet, spooning onions on top of each thigh.
- Bake uncovered for 25 minutes.
- Remove the bay leaf. Top with shredded Gruyère. Return to the oven for another 5-7 minutes to melt the cheese. Remove from the oven and immediately grate fresh parmesan over the top.
Notes
- Can I Make This Ahead? Cook the onions a day or two in advance to make weeknight prep even easier.
- How to Store Leftovers – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Best Way to Reheat – Reheat gently on the stovetop or in a low oven, adding a splash of stock if needed to loosen the sauce.
Nutrition
Calories: 672kcal | Carbohydrates: 22g | Protein: 41g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 218mg | Sodium: 368mg | Potassium: 703mg | Fiber: 3g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 2mg
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