Dinner Recipe: Braised French Onion Chicken With Gruyère

I’m excited to share my braised French onion chicken with Gruyère, a French Onion Chicken that combines caramelized onions, balsamic and Dijon into a rich yet light fall dish.

I didn’t expect caramelized yellow onions and Gruyère cheese to steal a weeknight, but they did. I make this as a sort of French Onion Chicken that feels fancy without making me frantic, and it always pulls friends into the kitchen.

There’s a rustic, almost Rustic Braised Chicken vibe to it, the kind that shows you don’t need a million things to get something soulful. I screw up the timing sometimes, or let the cheese get too brown, but somehow it still tastes like fall with every bite.

If you like deep onion flavor and melty cheese, this one wont disappoint.

Ingredients

• Adds richness and mouthfeel, high in fat and calories helps brown onions
• Heart friendly fats, adds depth, used for searing and flavor not sweet
• Sweetens when caramelized, good fiber and antioxidants gives the dish savory base
• Punchy flavor, small amount adds aroma and potential health benefits a little goes far
• Brightens and balances sweetness with tang, adds a subtle acidic lift to sauce
• Richer more flavorful, good protein source stays juicy even after long braise
• Nutty melty, adds savory saltiness and protein also boosts overall calories

Ingredient Quantities

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 to 2 pounds boneless, skinless chicken thighs, trimmed
• 2 cups low-sodium chicken or beef broth
• 1 1/2 cups shredded Gruyère cheese
• 2 tablespoons all-purpose flour (for light dredge)
• 4 to 6 sprigs fresh thyme or 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 350 F (175 C). Pat the chicken thighs dry, season well with kosher salt and freshly ground black pepper, then lightly dredge in the all purpose flour and shake off the excess.

2. Warm 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large oven safe skillet over medium heat. When the fat shimmers sear the chicken 3 to 4 minutes per side until golden, you want color not cooked through, then transfer the pieces to a plate.

3. Add the thinly sliced onions to the same skillet, reduce heat to medium low and cook slowly, stirring every few minutes, until deeply caramelized about 25 to 30 minutes. Season with a pinch of kosher salt to help draw out moisture. Don’t rush this part, its where the flavor lives.

4. Stir in the minced garlic for the last 1 to 2 minutes of onion cooking so it softens but does not burn.

5. Add 2 tablespoons balsamic vinegar and 1 tablespoon Dijon mustard, scraping up any brown bits from the bottom, cook 1 minute until glossy and slightly reduced.

6. Pour in 2 cups low sodium chicken or beef broth and give it a stir, then nestle the seared chicken back into the onions, tucking 4 to 6 sprigs fresh thyme or sprinkle 1 teaspoon dried thyme over everything. Bring to a gentle simmer and taste, adjust salt and pepper.

7. Cover the skillet with a lid or foil and transfer to the oven, braise until the chicken is tender and cooked through about 25 to 30 minutes.

8. Remove from oven, switch oven to broil on high, spoon some of the onions over each chicken thigh and divide 1 1/2 cups shredded Gruyere evenly on top.

9. Broil until the cheese is melted, bubbly and lightly browned about 2 to 4 minutes, watch it closely so it does not burn.

10. Let the dish rest 5 minutes so the juices settle, discard thyme stems if used, garnish with a few fresh thyme leaves and serve warm.

Equipment Needed

1. Large oven-safe skillet (about 12 inch)
2. Tongs for searing and moving the chicken
3. Sharp chef’s knife
4. Sturdy cutting board
5. Wooden spoon or silicone spatula for stirring onions
6. Box grater or hand grater for the Gruyère
7. Measuring cups and spoons
8. Plate or shallow bowl for dredging and resting chicken
9. Ovenproof lid or aluminum foil to cover the skillet

FAQ

Dinner Recipe: Braised French Onion Chicken With Gruyère Substitutions and Variations

• Unsalted butter → salted butter (just ease up on added salt) or ghee for a nuttier, higher smoke point option.
• Gruyère → Emmental or Comté for very similar melt and flavor; fontina is milder but melts great. Sharp cheddar works in a pinch but will change the taste.
• Chicken thighs → boneless skinless chicken breasts if you want leaner meat, just shorten braise time so they dont dry out; bone-in thighs add more flavor but take a bit longer.
• Balsamic vinegar → red wine vinegar plus a pinch of sugar to mimic sweetness, or sherry vinegar for a deeper, slightly nutty tang.

Pro Tips

Pro tips:
– Caramelize the onions low and slow, dont rush it. A pinch of kosher salt helps pull out moisture, and if you want them darker faster try a very small pinch of baking soda, but dont overdo it or theyll taste odd.
– Pat the thighs bone dry before seasoning and flouring, sear in a hot pan without crowding so you get good color, not cooking them through. Let them rest a few minutes before the oven so they finish evenly.
– If the braise feels thin after baking, remove the chicken and simmer the sauce on the stove to reduce and concentrate the flavor, or whisk a teaspoon of flour with a little cold broth to thicken quickly. Using beef broth instead of chicken will give a deeper, richer base if you like that.
– Use real Gruyere and shred it yourself for best melt and flavor, pre-shredded cheese can be waxy. Put the cheese on only at the end under the broiler and watch it like a hawk, it goes from perfect to burned in seconds; let the dish rest about 5 minutes before serving.