French Onion Chicken Skillet with Gruyère Croutons

Serves 4 · 15 min prep · 55 min cook

Ingredients

• 2 lb (about 6) bone-in skin-on chicken thighs
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp unsalted butter
• 3 large, thinly sliced yellow onions
• 4 fresh thyme sprigs
• 4, minced garlic cloves
• 1/2 cup dry white wine
• 1 1/2 cups beef broth
• 1 tbsp Worcestershire sauce
• 8 thin slices baguette
• 1 1/2 cups shredded Gruyère cheese
• 2 tbsp chopped fresh parsley

Instructions

1. 1Pat the chicken thighs very dry with paper towels and season both sides generously with salt and pepper. Heat a large 12-inch cast-iron or heavy stainless skillet over medium-high heat for 2 minutes, then add butter and swirl until foaming.
2. 2Place the chicken skin-side down and cook undisturbed for 7–8 minutes until the skin is deep golden and crisp; flip and cook 3 minutes more, then transfer to a plate (it will finish later). Pour off all but rendered fat.
3. 3Add the remaining butter to the same skillet. Add the sliced onions, thyme sprigs, and remaining salt. Cook over medium heat, stirring every few minutes and scraping up browned bits, for 22–25 minutes until the onions are deeply caramelized, jammy, and mahogany brown.
4. 4Stir in the minced garlic and cook 60 seconds until fragrant. Pour in the white wine and simmer 2–3 minutes, scraping the bottom, until reduced by half and the sharp alcohol smell disappears.
5. 5Add the beef broth and Worcestershire sauce. Bring to a lively simmer, then nestle the chicken thighs back into the onions skin-side up. Reduce heat to medium-low, cover, and cook 18–20 minutes until the chicken reaches 175°F at the thickest part and the sauce is glossy.
6. 6While the chicken finishes, toast the baguette slices under a broiler set to high for 1–2 minutes per side until golden and crisp. Remove and immediately top each toast with a generous mound of shredded Gruyère.
7. 7Return the toasts to the broiler for 45–90 seconds until the cheese is melted, bubbly, and lightly browned at the edges. Watch closely so they do not burn.
8. 8Discard the thyme sprigs. Taste the onion sauce and adjust salt and pepper. Spoon onions and sauce over and the chicken, top each portion with two cheesy croutons, scatter parsley, and serve immediately while the cheese is still stretchy.