I came across the recipe and decide to modify it and make it safe for my food allergy family. It does take some time to pull together, so it's definitely a weekend meal. But it's worth the work.....plan on everything taking 2 hours. I like to serve it with a simple green salad and a Schar Gluten Free Baguette.
Ingredients:
3 tbsp or vegan butter or olive oil
2 lbs sliced onions
2-3 chopped garlic
1 tsp chopped fresh thyme
2 cups chicken stock, divided
1 tbsp olive oil
1 lb boneless-skinless chicken thighs, dried, seasoned with salt and pepper
1 tbsp balsamic vinegar
1 tbsp dijon mustard
Chopped parsley for garnish
Optional:
1 cup grated gruyere cheese
Equipment Needed:
Large oven-safe pan with lid (or cover with foil)
Cheese grater
Foil
Let's Cook!
Heat oven to 350 degrees
1. In a large pan, melt vegan butter or warm oil over medium heat
2. Add sliced onions, stirring occasionally until golden brown (about 30-45 minutes)
3. Stir in garlic and thyme until fragrant, 1 minute
4. Add 1 cup of the chicken stock, bring to boil, simmer 5 minutes
Chicken cooked in new pan
5. In another pan, heat 1 tbsp of olive over medium-high heat
6. Sear chicken thighs for 3 minutes per side, set aside
Return attention to original pan
7. Add remained 1 cup of chicken stock to the onion sauce mixture
8. Stir in balsamic vinegar and mustard
9. Bring to a boil, reduce heat, simmer until sauce is reduced to half, 5-10 minutes
10. Place the chicken in the onion sauce, cover pan with lid or foil
11. Bake at 350 degrees for 20-25 minutes, until chicken is cooked through
12. Remove pan from oven
This can be the last step, if you are dairy free.
This is EJ's giant bowl!
13. Sprinkle with cheese and broil 2-3 minutes, until cheese is melted
14. Garnish with parsley
Serve!
Contains: Optional milk (cheese topping), mustard
Recipe inspiration: http://www.closetcooking.com/2015/04/french-onion-chicken.html
