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French Onion Chicken Bake

All the flavors of French onion soup that you love, but in chicken form! Complete with some cheesy toast on top.

Ingredients

    • 1 large onion, sliced thin
    • ¼ cup (60 mL) water
    • 2 tbsp (30 mL) butter, softened, divided
    • �� tsp (0.5 mL) black pepper
    • 1.3 oz. (30 g) Onion Soup & Dip Mix
    • 6 boneless skinless chicken thighs (about 2 lbs./ 1 kg)
    • 4 oz. (125 g) Swiss cheese, grated (1 cup/ 250 mL), divided
    • ½ tsp (2 mL) thyme leaves
    • 6 slices French bread
    • Optional Garnish: Chopped parsley

Directions

  1. Preheat the oven to 425°F (220°C).
  2. Place the onion, water, 1 tbsp (15 mL) of the butter, and pepper in the Stone Square Baker with Tray. Bake for 25 minutes, stirring occasionally, until browned and caramelized.
  3. Season the chicken with 2 tsp (10 mL) of the dip mix, stir the remaining mix into the caramelized onions. Place the chicken on top of the onions, then top with 1/2 cup (125 mL) of the cheese.
  4. Bake for 30 minutes, or until the chicken is 165°F (74°C).
  5. Meanwhile, combine the remaining butter with the thyme. Spread onto the bread slices and place them on the tray. Top with the remaining grated cheese.
  6. During the last 8-10 minutes of cooking, place the tray with the toast on top of the chicken. Cook until the cheese is melted and golden brown. Top the chicken with parsley, if desired.