It’s rich. It’s got a little crunch. It’s highly addictive. It’s… french onion soup chicken??
When you boil it down, it’s almost like a chicken parmesan atop of a reduced french onion soup recipe, but I’ll be damned if it isn’t absolutely delicious. I like it because it combines my love of French Onion Soup and that deep richness of flavor from the broth and then a chicken parm style recipe on top.
What You’ll Need:
Onions (probably 2 medium)
Garlic
Beef Broth
Thyme
Bay Leaves
Chicken, boneless, skinless
Grated Parmesan Cheese
Shredded Mozzarella Cheese
Eggs
Bread Crumbs (panko brand preferred, they also have a gluten-free version)
High-heat oil
If keto: Parmesan cheese and crushed pork rinds also work in a 1:2 ratio of cheese to rinds.
The base of this will take the longest, so I suggest slicing and caramelizing your onions first. This means low and slow cooking, and basically plotting how you’re going to impress your guests or the rest of your household with whatever side dishes you want. Or in my case, how I’m going to taunt my coworkers with the smell of this deliciousness in the break room. Once they start to brown, add in some fresh or minced garlic and let that brown with the onions.
Tip: When using fresh cloves of garlic, take the heel of your palm (or the flat side of your knife) and press down onto the clove to open it. This will allow the release of the aromas and flavors within.
I’m also going to reference the French Onion Soup recipe I have here, because I want to use it to highlight what you can use for broth. Instead of doing a lot of liquid to cover up the onions, only do enough to barely cover them, adding the thyme and bay leaves. Instead of a slow simmer, feel free to boil the liquid out for this, as we’re not using a lot of stock and we mostly want that flavor into the onions without a lot of liquid. I’ve seen some folks use cornstarch to try to thicken it up and make a roux instead of doing a pure reduction, which isn’t a bad idea.
While the stock is reducing, get ready to fry up the chicken. Dip it in egg and then breadcrumbs (or a breadcrumb style mixture) and fry it in oil to crispen it up. I like to make a quick fry and then finish it in the pan in the oven at 350 for about 10-15min. So once all of the chicken is fried, put it into the pan with the reduced soup, top with copious amounts of cheese (because, cheese) and then bake.
When plating, put the french onion soup reduction on the bottom chicken on top, and then feel free to drizzle a little bit of the liquid on top of the chicken.
The Family Cookbook 