French Onion Chicken With Provolone Cheese Recipes

FRENCH ONION CHICKEN

Steps:

• Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
• While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
• Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
• Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
• Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

FRENCH ONION SOUP WITH PROVOLONE

Steps:

• In a large saucepan, saute onions and sugar in 3 tablespoons butter until golden brown. Stir in the flour, pepper and nutmeg until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes. Stir in the Parmesan cheese. , Meanwhile, in a large skillet, melt remaining butter; add bread. Cook until golden brown on both sides. Ladle soup into 2 ovenproof bowls. Place a slice of cheese in each bowl; top with bread and remaining cheese. Bake at 375° until the cheese is bubbly, about 10 minutes.

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees. Heat oven-safe skillet over medium-high heat. Add butter to skillet and let melt. Add sliced onions and stir around to coat with butter. Continue to cook, stirring often, for about 15 minutes or until onions are translucent and softened.
• Meanwhile, sprinkle chicken breasts with olive oil, salt, pepper, and thyme. Once onions are done cooking, remove onions from the skillet and set aside. Place chicken breasts in pan and cook for 5 minutes per side.
• Remove chicken from skillet and place on a plate. Cover with a paper towel to keep warm. Return onions to skillet and sprinkle the cornstarch or flour over onions. Stir. Pour in beef broth and use a whisk to stir the mixture and make sure the cornstarch is completely dissolved.
• Once it is thickened, add the chicken back into skillet and spoon sauce all over the chicken. Top one slice of provolone cheese and one slice of Swiss cheese over each chicken breast. Transfer oven-safe skillet to preheated oven and cook for 8-10 minutes, or until the cheese is melted and chicken is cooked through.
• Spoon sauce and onions over the chicken. Garnish with parsley or Italian herbs.

FRENCH ONION CHICKEN RECIPE

Steps:

• Add butter to pan. Melt.
• Add sliced onions and 3 tablespoons of beef broth.
• Cook the onions on low heat (between 1 and 5) for 20 to 30 minutes or until they are caramelized.
• Remove the onions from the pan and transfer them to a dish.
• In order for the chicken to cook evenly all at once, the thickness of each chicken breast should all be the same size. Pound them out evenly with a rolling pin or meat Mallet.
• Season chicken with salt, pepper, and olive oil. Add the chicken to the skillet and cook 5 to 7 minutes on each side. When chicken is done it should register at 165 degrees or no longer be pink in the middle. If the chicken is not done cooking yet, it will continue cooking when you place it back in with the sauce.
• Remove the chicken from the skillet and set them aside.
• Add the French onions to the skillet again with 2 tablespoons of cornstarch and 1 cup of beef broth. Whisk until everything is combined. The sauce should start to thicken after 2 minutes.
• Place the chicken back in the skillet and let it continue cooking in the sauce. 3 to 4 minutes.
• Lay one slice of provolone cheese on top of each chicken breast and cover the pot with a lid. Melt the cheese with the lid on top.
• Garnish the chicken with more cracked black pepper or chives.
• Serving Size: 1 chicken breast/1 slice of cheese

FRENCH ONION CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Place an oven-safe skillet over medium-high heat and add butter, melt it.
• Add sliced onions, stir and cook for about 20-30 minutes or until translucent and softened.
• Sprinkle chicken breasts with olive oil, salt, pepper, dried basil and thyme.
• Once onions are done cooking, remove from the skillet and set them aside.
• Place chicken breasts in the pan and cook for 5-6 minutes per side, until nicely browned. Seet aside once browned and cover eith foil to keep it warm.
• Return onions to the skillet and sprinkle with the cornstarch. Stir and pour in beef broth and Worcestershire sauce, use a whisk to stir the mixture, and make sure the cornstarch is completely dissolved.
• Once thickened, add the chicken back into the skillet and spoon sauce on top of the chicken.
• Top chicken breasts with one slice of provolone cheese and one slice of Swiss cheese.
• Transfer the skillet to the preheated oven and cook for 8-10 minutes, or until the cheese is melted and browned and chicken is cooked through.
• Spoon the sauce and onions over the chicken and garnish with parsley.

FRENCH ONION CHICKEN THIGHS WITH PROVOLONE

Steps:

• 1. Preheat oven to 400.
• 2. Combine beef broth, dry onion flakes, onion powder, Garlic powder, pepper, set aside.
• 3. Season chicken using the pepper, garlic powder, onion powder, paprika and parsley.
• 4. Heat olive oil in a cast iron skillet on medium-high heat, sear chicken for 3 minutes on each side. Place on a separate dish and set aside.
• 5. Toss in onion slices, cook til tender, (You may need to add 1 more tablespoon of olive oil, just use your judgement) stir in balsamic vinegar for 1 minute and add broth mixture, simmer for 3-5 minutes.
• 6. Add chicken back to the pan.Transfer pan to oven for 30 minutes.
• 7. Remove Skillet from oven return to stovetop on medium heat, add cornstarch and water mixture, heat till mixture thickens to a gravy. (I removed the chicken from the skillet to get a better mix and added chicken back to skillet)
• 8. Add a slice of provolone cheese to each thigh, cover on low heat till cheese is melted.
• 9. Serve.

FRENCH ONION CHICKEN WITH PROVOLONE CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-low heat. Cook chicken in skillet Cook the chicken longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer cooked chicken to a 13x9-inch baking dish; top each with a slice of provolone cheese. Pour soup over the chicken and cheese.
• Bake in preheated oven until the cheese is melted and the soup hot, about 20 minutes.