French Onion Chicken Thighs (Print Version)

Juicy chicken thighs baked with caramelized onions, sourdough cubes, and melted cheese.

# Components:

→ Chicken & Marinade

01 - 8 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Caramelized Onions

05 - 3 large yellow onions, thinly sliced
06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 1 teaspoon sugar
09 - ¼ teaspoon salt
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

→ Sauce

12 - ⅔ cup dry white wine
13 - 1 cup low-sodium chicken broth
14 - 2 teaspoons Worcestershire sauce
15 - 1 tablespoon Dijon mustard

→ Sourdough Topping

16 - 3 cups sourdough bread, cut into 1-inch cubes
17 - 1 tablespoon olive oil
18 - 1 cup grated Gruyère cheese
19 - ¼ cup grated Parmesan cheese
20 - 1 tablespoon fresh parsley, chopped

# Method:

01 - Preheat oven to 375°F.
02 - Season chicken thighs with salt and pepper. In a large ovenproof skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown chicken thighs skin side down for 4 to 5 minutes until golden. Remove and set aside.
03 - In the same pan, melt butter with 1 tablespoon olive oil. Add onions, sugar, and ¼ teaspoon salt. Cook over medium heat, stirring often, until onions are deeply golden and caramelized, approximately 20 to 25 minutes.
04 - Add garlic and thyme, sauté for 1 minute.
05 - Deglaze with white wine, scraping up browned bits. Simmer for 2 to 3 minutes. Stir in chicken broth, Worcestershire sauce, and Dijon mustard. Return chicken to pan, nestling thighs into onions and sauce skin side up.
06 - Transfer pan to oven and bake uncovered for 25 minutes.
07 - Meanwhile, toss sourdough cubes with 1 tablespoon olive oil.
08 - After 25 minutes, remove pan from oven. Sprinkle Gruyère and Parmesan cheeses over chicken and onions, then top evenly with sourdough cubes.
09 - Return to oven and bake an additional 15 to 20 minutes, until bread is golden and cheese is bubbly.
10 - Remove from oven, sprinkle with parsley, and let rest 5 minutes before serving.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly tender and juicy while the skin crisps up around the edges, soaking in all that caramelized onion magic.
  • The sourdough topping transforms from bread cubes into something crunchy and golden, like the best part of French onion soup's cheese and bread situation.
  • Once the prep is done, the oven does most of the heavy lifting while you can actually relax.
02 -
  • Don't rush the onion caramelization; I once tried to speed it up by turning the heat to high and ended up with burnt, bitter onions that ruined the whole dish—medium heat and patience are non-negotiable.
  • Stale sourdough is absolutely critical; I learned this the hard way when fresh bread turned into mush, and now I specifically buy my sourdough two days before I plan to make this.
  • Make sure your skillet is truly ovenproof before committing; a handle that isn't oven-safe can melt or become dangerously hot, so check the manufacturer's label.
03 -
  • Save the bread you're not using for the topping; the pan drippings make an incredible bread salad or panzanella the next day if there are any leftovers.
  • Grate your own cheese from a block instead of using pre-shredded; it melts more smoothly and the texture of the finished dish will be noticeably creamier.
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