This French onion hen thighs recipe combines the flavors of French onion soup with juicy, seared hen thighs – all in a easy stovetop dish. It’s made in only one pan for straightforward cleanup!
These French onion hen thighs are precisely what you want When you’re searching for a one-pan meal that’s wealthy, savory, and full of taste.
Juicy hen thighs are simmered in a deeply caramelized onion and beef broth sauce, then topped with melted Swiss cheese for that impossible to resist, tacky end. It’s all the pieces you’re keen on about French onion soup, however heartier and extra satisfying – good for a comfy dinner at house.
I first made this dish on a cold night once I was craving one thing heat and comforting however didn’t need to spend hours within the kitchen. The magic occurs in only one skillet, making cleanup a breeze, and the flavors are completely restaurant-worthy. My husband took one chew and instantly declared it a brand new favourite!
Causes to Love This Recipe
Ingredient Overview
Remember to take a look at the total recipe and ingredient record under
Earlier than we soar into cooking, let’s break down the important thing substances on this recipe and the way they work collectively to create these deep, savory flavors. When you’re new to cooking or simply need to know what will be swapped, right here’s all the pieces it’s worthwhile to know!
- Yellow Onions. Onions are the star of the dish. They’re slow-cooked till they’re deeply caramelized, bringing out their pure sweetness. Candy onions (like Vidalia) will make the dish even sweeter, whereas crimson onions will give a barely completely different depth of taste. If utilizing white onions, they’ve a sharper chew however nonetheless work.
- Butter & Olive Oil. A mix of butter and olive oil is greatest for caramelizing the onions. Butter provides richness, whereas olive oil prevents burning. You should use all butter for a richer taste (keep watch over it so it doesn’t burn – decrease warmth is greatest) or all olive oil for a lighter model. Avocado oil additionally works.
- Boneless, Skinless Rooster Thighs. Thighs keep moist and flavorful as they simmer within the sauce. Bone-in thighs can be utilized however would require 5-7 additional minutes of cooking time. Rooster breasts work too however may have much less simmering time to keep away from drying out.
- Garlic Powder & Dried Thyme. These seasonings add depth to the dish. Recent minced garlic (1 clove = ¼ teaspoon garlic powder) and recent thyme (3 sprigs = 1½ teaspoon dried) can be utilized for much more taste.
- Salt & Black Pepper. Enhances all of the flavors – style and modify as wanted!
- All-Objective Flour. (For Thickening the Sauce) Flour helps create a evenly thickened sauce that coats the hen superbly. If gluten-free, use cornstarch (½ tablespoon cornstarch for each 1 tablespoon flour) or a gluten-free all-purpose flour mix.
- Beef Broth. Beef broth creates the deep, flavorful sauce that mimics French onion soup. Rooster broth works if wanted, however the taste can be milder. For extra intense taste, use ½ cup broth + ¾ cup water + 1 teaspoon Worcestershire sauce.
- Balsamic Vinegar. Balsamic vinegar provides the dish a delicate tanginess and further richness to steadiness the onions. Crimson wine vinegar or Worcestershire sauce can be utilized in a pinch, although the flavour can be barely completely different.
- Swiss Cheese. Swiss cheese completes the dish, identical to the broiled cheese topping on French onion soup! Gruyère (extra conventional for French onion flavors), provolone (milder), or mozzarella (stretchier texture).
- Recent Parsley. Recent parsley provides a recent distinction to the wealthy, tacky dish. Chopped recent thyme or a sprinkle of inexperienced onions work too.
Professional Tip
If you’d like a fair richer sauce, stir in a splash of heavy cream or a little bit Dijon mustard on the finish!
Step-By-Step Directions with Images
It is a transient overview. Remember to take a look at the total recipe and ingredient record under
Step 5: Season hen thighs with garlic powder, thyme, salt, and pepper. Let sit for 10 minutes for even searing.
Ideas for Success
- Be Affected person with the Onions. Caramelizing onions takes time, but it surely’s value it. Cooking them low and sluggish permits their pure sugars to develop, creating savory-sweet taste. Stir often to forestall burning, and in the event that they begin to stick, add a splash of water or broth to deglaze the pan. When you’re quick on time, including ½ teaspoon of sugar can pace up the caramelization course of barely.
- Get a Good Sear on the Rooster. A golden-brown sear means extra taste. Earlier than including the hen to the pan, pat it dry with a paper towel to take away extra moisture. Don’t transfer the hen round an excessive amount of whereas searing – let it develop a crust earlier than flipping.
- Deglaze for Most Taste. After searing the hen, there can be browned bits (fond) caught to the underside of the pan – don’t waste them. While you add broth, scrape up all these flavorful bits to include into the sauce.
- Preserve the Sauce the Proper Consistency. If the sauce will get too thick, add an additional splash of broth to loosen it. If the sauce is simply too skinny, let it simmer uncovered for a couple of minutes longer to scale back.
- Use the Proper Cheese. Swiss cheese melts superbly, however for a stronger French onion soup taste, use Gruyère as a substitute. If you’d like an additional tacky end, broil the skillet for 2 minutes after including the cheese till it bubbles and turns golden brown.
- Style and Regulate Seasoning. Since beef broth and cheese are each salty, begin with much less salt when seasoning the dish and modify on the finish. A small splash of balsamic vinegar on the finish can brighten up the flavors much more.
- Make it Your Personal. Love mushrooms? Add sliced mushrooms together with the onions for much more taste. Desire a creamier sauce? Stir in a splash of heavy cream simply earlier than serving. Desire a crispy topping? Switch the skillet to the oven and broil for a couple of minutes after melting the cheese.
- Let It Relaxation Earlier than Serving. As soon as all the pieces is finished, let the dish sit for 2 to a few minutes earlier than serving. This permits the flavors to settle, and the sauce to thicken barely.
Storage
Refrigerating Leftovers
- Enable the dish to chill fully earlier than storing.
- Switch leftovers to an hermetic container and retailer within the fridge for as much as 3 days.
- Retailer the hen and sauce collectively.
Freezing (Not Really useful)
- Because of the cheese and caramelized onions, this dish doesn’t freeze nicely. The feel of the onions and cheese might change when thawed.
- When you should freeze it, retailer the hen and sauce individually from the cheese and thaw in a single day within the fridge earlier than reheating.
Reheating
Broiler: If the cheese must be melted once more, place the hen below the broiler for 1-2 minutes till bubbly.
Stovetop (Really useful): Add a splash of broth to a skillet over low warmth and heat the hen gently, lined, till heated by. This helps preserve the sauce’s consistency and prevents the hen from drying out.
Microwave (Sooner Possibility): Place the hen and sauce in a microwave-safe dish, cowl evenly, and warmth in 30-second increments till warmed by. Add a little bit of broth if wanted to maintain the sauce from thickening an excessive amount of.
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- 3 tablespoons butter
- 1½ tablespoons olive oil
- 3 massive yellow onions or 5–6 small, thinly sliced (Notice 1)
- 1½ tablespoons balsamic vinegar
- 6 boneless, skinless hen thighs (Notice 2)
- 1½ teaspoons garlic powder
- 1½ teaspoons dried thyme
- Salt and pepper to style
- 1 tablespoon all-purpose flour
- 1¼ cups beef broth (Notice 3)
- 6 slices Swiss cheese 1 per hen thigh (Notice 4)
- Recent parsley chopped (non-obligatory, for garnish)
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Warmth 3 tablespoons butter and 1½ tablespoons olive oil in a big, deep skillet over medium warmth.
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Add the sliced onions and a pinch of salt. Prepare dinner, stirring often, for five minutes.Tip: Low and sluggish is essential! If the onions are browning too shortly, cut back the warmth. Stir often to forestall burning. (Notice 5)Decrease the warmth to medium-low and proceed cooking for 35–40 minutes, stirring often, till the onions are golden brown and caramelized.Test at half-hour and modify warmth as wanted to keep away from burning. (Notice 6)Shortcut: Add ½ teaspoon of sugar to assist the onions brown sooner. (Notice 7)
3 massive yellow onions
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Stir within the 1½ tablespoons balsamic vinegar and prepare dinner for one more 2 minutes.Take away the onions from the skillet and put aside.
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In the identical skillet, enhance warmth to medium-high and add a little bit extra oil if wanted (about 1 teaspoon at a time).
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Season the 6 boneless, skinless hen thighs with 1½ teaspoons garlic powder, 1½ teaspoons dried thyme, Salt and pepper.Tip: Let the hen thighs sit at room temperature for 10 minutes earlier than cooking for even searing. (Notice 8)
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Sear the hen for two–3 minutes per facet till golden brown however not totally cooked. Take away and put aside.Tip: Don’t overcrowd the pan – prepare dinner in batches if wanted to get a correct sear. (Notice 9)
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Scale back warmth to medium.Sprinkle 1 tablespoon all-purpose flour into the skillet and stir for 1 minute to prepare dinner out the uncooked flour style.Slowly whisk in 1¼ cups beef broth, stirring consistently to forestall lumps.Tip: If the sauce thickens an excessive amount of, add a splash of additional broth to loosen it up. (Notice 10)Simmer for 1–2 minutes till the broth barely thickens.
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Return the caramelized onions to the skillet, spreading them evenly within the sauce.
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Nestle the seared hen thighs into the onions and broth.Cowl with a lid and let simmer on medium-low warmth for quarter-hour, or till the hen reaches an inside temperature of 165 F (74 C). (Notice 11)
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As soon as the hen is totally cooked, place 1 slice of Swiss cheese on prime of every piece.Cowl the skillet once more and let it prepare dinner for two–3 extra minutes, till the cheese is melted and gooey.Tip: Flip off the warmth and let the residual heat soften the cheese if you happen to favor a softer soften. (Notice 12)
6 slices Swiss cheese
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Garnish with recent parsley, if desired.Serve with garlic mashed potatoes, rice, or crusty bread to absorb the wealthy sauce.
- Yellow onions work greatest, however candy onions will add an additional depth of taste.
- Boneless, skinless thighs work greatest for this recipe. Bone-in thighs can be utilized however might require an extended cooking time (5–7 minutes longer).
- Use a high-quality broth for the perfect taste. Low-sodium broth is really helpful to manage salt ranges.
- Gruyère or Provolone can be utilized as a substitute.
- Endurance is essential! Cooking too quick will burn them relatively than caramelize.
- Test onions at half-hour and modify the warmth to forestall burning.
- Including a small quantity of sugar can assist pace up the caramelization course of.
- Room temperature hen helps with even cooking and a greater sear.
- Overcrowding prevents a correct sear, resulting in steaming as a substitute.
- If the sauce turns into too thick, add additional broth a little bit at a time.
- If utilizing bone-in thighs, enhance simmering time by 5–7 minutes.
- Letting it soften with the lid on ensures a clean, gooey texture.
- For the perfect texture, reheat below the broiler to remelt the cheese completely.
Energy: 327kcal | Carbohydrates: 10g | Protein: 28g | Fats: 19g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 0.3g | Ldl cholesterol: 138mg | Sodium: 368mg | Potassium: 444mg | Fiber: 1g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 6mg | Calcium: 190mg | Iron: 2mg
Servings: 6 servings
Energy: 327kcal
