French Onion Chicken Bake

 

Ingredients:

• 2 tablespoons salted butter
• 1 lb. Vidalia onions, or other sweet onions, thinly sliced (about 2 medium onions)
• Kosher salt and ground black pepper, to taste
• 1 teaspoon minced fresh thyme leaves (or about ¼ teaspoon dried thyme)
• 1 clove garlic, peeled and minced or pressed
• 1 tablespoon balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 3 cups cooked, diced or shredded chicken (such as from a rotisserie chicken)
• 1 cup chicken stock or beef broth
• 9 slices crusty French baguette (or similar bread), sliced about ½-inch thick
• 1 cup grated Gruyere cheese (or Swiss cheese)
• Optional for serving: chopped fresh thyme or parsley for garnish

Instructions:

1. Preheat oven to 475°F. Arrange the bread slices on a baking sheet and toast lightly in the oven, about 4-5 minutes. Set aside.

2. Meanwhile, in a medium ovenproof skillet, melt butter over medium-high heat. Add the onions and season with salt and pepper. Cover with a lid and cook, stirring occasionally, until the onions are softened, about 3-5 minutes.

3. Remove the lid, stir in the thyme and garlic, and continue to cook and stir until the onions are deep golden brown, about 15 minutes. As the onions cook, add a tablespoon of water; stir. Once the water evaporates, repeat the process with additional tablespoons of water to prevent burning and speed up caramelization.

4. Add the balsamic vinegar and Worcestershire sauce; cook for 1 more minute.

5. Stir in the diced chicken and chicken stock or beef broth. Taste and season with salt and pepper. Bring the mixture to a boil, then remove from heat.

6. Turn the oven setting to "BROIL."

7. Arrange the toasted bread slices on top of the chicken and onion mixture in the skillet. Sprinkle the grated cheese evenly over the bread.

8. Place the skillet under the broiler for about 3-5 minutes, until the cheese is melted and starts to brown.

9. Garnish with chopped fresh parsley or thyme if desired. Serve hot.