This is one of the few recipes I’ve actually used sugar in. Sorry, not exactly low-carb, unless you have a good sugarlike substitute at the ready and are willing to risk it. Or you just omit the sugar and just enjoy the caramelized onion cream sauce. Whichever suits your fancy. Sugar or not, I really quite liked this recipe and trying this one out to see how it would work. I had a hankering for some old maui onion style potato chips when I created this, a brand from where I grew up back in Connecticut called Deep River Snacks used to make it and I remember that flavor fondly.
The idea behind this recipe is to caramelize a ton of onions, all diced and buttery and sweet, add in some cream, and then a lot more onion powder and a sweetener if desired. But the concept is to make it taste like what it sounds like: a creamy onion-y sauce. I then have it in the cast iron and put the chicken in once I make the sauce and finish it in the oven so that the bottom of the chicken can start to absorb those flavors. This concept can also go well with chopped mushrooms and garlic as well, so I’ll put that into another post as I have a separate mushroom/garlic cream sauce that I very much like.
A lot of my photos and my recipes have chicken thighs — if that doesn’t suit your fancy, other chicken cuts can be used as well, but I quite personally like having crispy chicken skin. A good secret to getting that crunch is getting yourself a good roasting pan. I actually use what’s called a broiling pan, and it’s my go-to because like roasting pans, it allows liquids to drip and so the food won’t be soggy at the bottom. It’s also my secret to crispy bacon, I use an oven or drying rack over a baking sheet to allow the grease to drip. At this point I’ve been using it for probably closer to 4-5 years, so it’s served its purpose well and gets used several times per week, if not daily for my morning breakfast before work. The exact one I have (with link) is below:
https://www.amazon.com/Granite-Ware-Broil-Grill-3-Piece/dp/B000MJYE8I/ref=sr_1_4?keywords=broiler+pan+granite&qid=1576430400&sr=8-4
What You’ll Need:
Oil
Onions (2-3 medium)
Heavy whipping cream (1 pt)
Garlic
Onion Powder
Garlic Powder
Sugar (optional)
Butter
Parmesan (grated or shredded)
Salt
Pepper
Paprika
Crushed Red Pepper
Chicken thighs (bone-in, skin on)
Baby spinach (optional, since I do have it in the photo for the recipe)
The first thing you’re going to want to do is dice up the onions and add them to a medium-hot pan with oil and salt them and get that process going of caramelizing the onions. Because I don’t typically use sugar when I do this, it takes a while so I’ll usually get that started before I go to prep my chicken. For more tips and information on caramelizing onions, click here, and it’ll redirect you to my page on that topic. This is also where I explain when to use the butter.
Get the oven ready at about 375, and put the chicken thighs on the roasting pan, rubbed down with salt, pepper, a little bit of oil, garlic powder, onion powder, and paprika. Do an even amount of each type of seasoning with about a 1tsp of oil. I usually put all of my dried seasoning into a bowl this way I can see how much I’m putting in, mix, and then coat the chicken with it. My momma always said that so long as I season my chicken well, I will always have luck and good tidings. (And consequently, a handsome man [or partner] to feed.) Can’t fault that logic, so therefore, we season our chicken in this house.
Tip: The oil on the chicken allows for it to become crispy in the oven, and allows for a better spread of seasoning.
The chicken will take probably closer to 45min to cook if you have a lot of chicken in the oven. You’ll know when it’s done when you can put a fork into the center by the bone and the juices will run clear, so keep a tender eye on it. But that time will give you a reasonable time to get the onions soft and sweet. If you want fresh garlic, and I always do, as the onions begin to brown a little bit, add in some minced or fresh garlic to the pan and let that cook down with the onions. Once it’s browned, turn the heat down low and slowly add in the heavy whipping cream, probably closer to a couple ounces at a time.
Tip: Heavy cream at a high heat might have a chance to curdle, so we always turn the heat down low and add in a little bit at a time.
Because onions reduce when they get cooked down, it doesn’t have a whole lot of flavor once the heavy cream is added, and that’s okay. Add in a couple tablespoons of the parmesan cheese to help add depth to the sauce. Now this is where we add in the onion powder. It’s going to be a lot, so estimate probably closer to 4tbsp and let that mellow and cook into the sauce.
Tip: When adding raw or powdered seasoning, let it cook down into the sauce before tasting, taking a minute or two at a low simmer. This is because the uncooked flavors of powdered seasoning won’t mellow and it won’t be consistent in flavor.
If you’re adding in sugar, this is where you add it in, probably 3-4 tsp will do, tops. Add in 1tsp at a time and allow it to cook into the sauce before adding more, as a little can go a long ways.
As the sauce begins to thicken, if you want to add baby spinach for color, this is where you can add a bag of fresh spinach, but about a handful at a time if you’re not using a deep pan, and just let it cook down into the sauce. The sauce should taste creamy and much like the caramelized onions, and I sometimes top it off with about a teaspoon of paprika for color. I’ll then add the chicken to the pan, skin-side-up, and then put it into the oven at about 300 for a few minutes to help finish it.
I’ve personally served this with garlicky green beans as a side or roasted potatoes, as something starchy goes well with this sauce.
The Family Cookbook 